Where did the time go? How is it only two days until Thanksgiving?! Ewan just had his birthday this past weekend so things have been crazy busy here. Thanksgiving always comes too quickly for me since his birthday is right before the big day. A couple years ago his birthday was on Thanksgiving and that made things easier, his birthday meal and dessert were just all part of the super duper big day.
Ewan also had his Thanksgiving program at school so I baked an apple pie. Then his birthday treat for school another day. Birthday cake and cookies for the big day…you get the idea, I’ve been busy baking and cooking. It is actually a relief that I don’t need to cook for Thanksgiving this year. We are going out for the first time ever. We are headed up to the mountains and will have our meal at the Biltmore Estate.
There aren’t many places I would consider eating my Thanksgiving meal, but at the Biltmore we will dine in elegance and eat superb food. The menu is phenomenal, I may have to waddle home. That being said, I do look forward to cooking the meal again next year. This will be two years in a row of not cooking and enjoying our homemade bounty so next year may be over the top!
Back to the recipe, these pumpkin muffins are perfection this time of year. I think I have made them close to ten times already this autumn. The boys go crazy for them! This is a twist on a family favorite I grew up with. My brother and I looked forward to these muffins every year. The version we grew up with was a pumpkin muffin with golden raisins, a classic that is hard to beat.
Of course adding chocolate chips is hard to beat too, so I did! Cranberries are also a perfect match for pumpkin. They smell heavenly as they bake. We will be taking these to the mountains with us and eating some Thanksgiving morning, assuming I can keep the boys from devouring them all before then! Happy Thanksgiving to those of you celebrating.
Chocolate Chip Cranberry Pumpkin Muffins
1 c. dried cranberries
1/2 c. hot water
1 c. pumpkin purée
1 1/4 c. sugar
1 tsp. cinnamon
3/4 tsp. ground cloves
1/3 c. canola oil
1 3/4 c. white whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chocolate chips
Preheat oven to 400 degrees and line muffin pans with wrappers or grease. Soak the cranberries in the hot water and let sit for about five minutes.
Combine the pumpkin, eggs, sugar, spices and oil in a bowl and whisk well. Stir in the cranberries and water. In a small bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined, stir in the chocolate chips. Place in muffin cups, approximately 2/3 full. Bake for 20-25 minutes.
Yields: 15 muffins