For a richer flavor, try toasting the pecans before chopping and adding them to the batter. If you don't have oat flour, you can make your own by grinding rolled oats in a food processor until finely ground. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Thanksgiving Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS18
Embrace the flavors of the holiday season with these moist and delicious muffins! Infused with sweet potatoes, tart cranberries, and crunchy pecans, they are a delightful treat that captures the essence of Thanksgiving in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate78 g
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Cholesterol93 mg
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Fiber6 g
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Protein9 g
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Saturated Fat10 g
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Sodium753 mg
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Sugar45 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners. (5 minutes)
02
StepSoak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain. (10 minutes)
03
StepCombine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. (5 minutes) Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. (10 minutes) Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups. (5 minutes)
04
StepBake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. (30 minutes)
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Connie Koss
Jun 16, 2025These muffins were a huge hit at our Thanksgiving brunch! Everyone loved the unique combination of flavors.
Tyrell Lindgren
May 14, 2025I substituted maple syrup for the white sugar, and they turned out amazing! Definitely recommend trying that variation.
Lucius Lang
Apr 30, 2025I made these muffins for a potluck, and they were gone in minutes! The sweet potatoes kept them so moist and delicious.