Leftover Cranberry Sauce Pumpkin Muffins
This post is sponsored by Bob’s Red Mill.
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!
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 leftover cranberry sauce muffins. The perfect baking bridge between Thanksgiving and Christmas!
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.
How To Make Cranberry Sauce Muffins
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!
Additional Thanksgiving Leftover Recipes You Might Enjoy!
- Leftover Turkey Tacos
- Cranberry Pumpkin Breakfast Bake
- Leftover Turkey and Cranberry Enchiladas
- Turkey, Cranberry and Apple Quesadillas
- Cranberry Bacon Grilled Cheese
- Thanksgiving Gobbler Sandwich
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
*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!!).
Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 193mg Carbohydrates: 30g Fiber: 2g Sugar: 13g Protein: 3g
*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!!).