Leftover Cranberry Sauce Pumpkin Muffins

So now that we have covered plenty of recipe ideas for Thanksgiving day, let’s chat about fun ways to use up your leftovers.

And we’ll start with these easy and simple leftover cranberry sauce pumpkin muffins!

A simple, easy recipe for leftover cranberry sauce pumpkin muffins. Light, fluffy and filled with whole wheat flour, natural sweeteners and plenty of cranberry sauce from Thanksgiving!

Because goodness me, we always always always seem to have extra cranberry sauce hanging around after the big day. And I am constantly trying to think up different and interesting ways to put it to good use. Which is why I am oh so excited to share these muffins with you.

At our house, the days after Thanksgiving are filled with all sorts of wonderful preparations for Christmas. The decorations come out. The festive music goes on. And the real heart of holiday baking begins.

One of my favorite memories from growing up was spending lots of time in the kitchen with my mom and both grandmas whipping up all sorts of holiday treats. Cookies, muffins, brownies, you name it! And while I no longer live near my family, you can most definitely still find me in my own kitchen baking up a storm.

Which brings me back to these cranberry sauce pumpkin muffins. The perfect baking bridge between Thanksgiving and Christmas!

A simple, easy recipe for leftover cranberry sauce pumpkin muffins. Light, fluffy and filled with whole wheat flour, natural sweeteners and plenty of cranberry sauce from Thanksgiving!

And today we are using not one, but two kinds of wonderful flours from Bob’s Red Mill. I could go on and on about how much I love this company and their products, which have been a staple in my kitchen for so many years.

But, I’ll control myself and we’ll focus on their Organic Whole Wheat Flour and Organic Unbleached All Purpose White Flour. Bob’s Organic Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein. And their Organic Unbleached All Purpose White Flour is an absolute kitchen staple – incredibly versatile and perfect for all of your baking needs.

We’re using a mixture of the two in these pumpkin muffins. The all purpose helps keep the muffins light, airy and fluffy, while the whole wheat adds a fantastic nutritional punch.

A simple, easy recipe for leftover cranberry sauce pumpkin muffins. Light, fluffy and filled with whole wheat flour, natural sweeteners and plenty of cranberry sauce from Thanksgiving!

So, let’s discuss the baking process, shall we?

First, we’ll whisk together all the dry ingredients in a bowl.

Next, we’ll whisk together all the wet ingredients, such as plenty of pumpkin puree and a combination of maple syrup and honey to sweeten it all up.

Everything gets mixed together and then we’ll swirl in some of that leftover cranberry sauce (and some pecans for crunch!).

I like to finish the muffins off with a quick sprinkle of sparkling sugar (for some extra crunch and just because it is really pretty), but you can absolutely leave that off.

The finished muffins are lightly sweet, perfectly fluffy and quite hard to resist. Especially when served with a drizzle of honey. So good!

A simple, easy recipe for leftover cranberry sauce pumpkin muffins. Light, fluffy and filled with whole wheat flour, natural sweeteners and plenty of cranberry sauce from Thanksgiving!

Be sure to visit Bob’s Red Mill for a fantastic coupon to get you started with all your holiday baking needs!

Yield: 12 to 14 muffins

Leftover Cranberry Sauce Pumpkin Muffins

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

A simple, easy recipe for leftover cranberry sauce pumpkin muffins. Light, fluffy and a great way to put Thanksgiving leftovers to use!

Ingredients:

  • 1 cup Bob’s Red Mill Organic Unbleached All Purpose White Flour
  • ¾ cup Bob’s Red Mill Organic Whole Wheat Flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 large egg
  • ¼ cup plus 1 tablespoon grapeseed oil
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup honey
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup chopped raw pecans
  • ⅓ cup leftover cranberry sauce*
  • sparkling sugar, for garnish (optional)

Directions:

  1. Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
  2. Whisk together both kinds of flour, the baking powder, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl. In a large bowl, whisk together the egg, oil, pumpkin puree, honey, maple syrup, and vanilla extract. Add in the dry ingredients and mix until just combined (it will be a thicker batter). Gently fold in the pecans. Add in the cranberry sauce (drop in dollops over the batter) and mix just a few times – you don’t want it all the way incorporated into the batter, more just swirled in.
  3. Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full. Sprinkle the tops with the sparkling sugar if using.
  4. Bake for about 14 to 16 minutes, until a toothpick inserted into the middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.

*I’ve only tested these with leftover homemade cranberry sauce, which has more of a jam-like consistency. If you use store-bought cranberry sauce, be sure to use the whole berry kind (and not the regular, shaped like a can jellied kind).

Another oil can be substituted for the grapeseed oil. If you choose to use melted coconut oil, make sure all the other ingredients are at room temp (otherwise I’ve found that the cold will harden the coconut oil!!).

Cook Nourish Bliss

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.