It is tradition that each family member, young and old, contributes to the Thanksgiving table. My youngest son, Brady, eagerly dons an apron to mix these up every fourth Thursday in November. The house smells wonderful while the cinnamon infused squash bakes. He always makes extras, 96 at a time. Sometimes I catch my husband and my kids eating them straight from the freezer without defrosting. 

Nota bene: These muffins freeze well and reheat nicely. 


  • 1/2 cup unsalted butter

  • 1 1/4 cups sugar

  • 2 eggs

  • 1 can pumpkin (or squash or sweet potato) puree

  • 1 1/2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1 cup whole milk



1. Preheat oven to 400 degrees F.

2. Grease or spray mini muffin tins.

3. Cream butter and sugar. Add eggs one at a time and mix well. Blend in pumpkin. 

4. Sift flour with baking powder, salt, cinnamon, and nutmeg. 

5. Add alternately with the milk to the pumpkin batter. Do not over mix. 

6. Fill the greased muffin tins with batter 2/3 full. Bake for 18 minutes or until the muffins begin to pull away from the edges of the pan.