Sometimes it feels like I live in the rain capital of the world. No joke, it has been raining here in Vancouver for a week straight. Maybe more, I’ve lost count. I often find it challenging to get through the winters because I get so sun-deprived and often joke, in the dead of a rainy, dark January, that I’ve got to pick up and move to a sunnier city.
Interestingly, we spent Canadian Thanksgiving a few weekends ago in Tofino, BC, which is actually an honest-to-goodness rainforest. It is always raining in Tofino, even at the height of summer. But the culture of Tofino is one in which storms are a given and daily life continues regardless. And so, though it rained the 4 days we were there, we still walked the beaches, we still explored.
And I found that my perspective shifted. If the rain is a given, why let it hold you back from going about your life? What’s the point in letting it depress me? There’s not a thing I can do about it!
So, to celebrate in the rain and take me back to Thanksgiving, I baked these Pumpkin Cranberry Muffins. (And also, not gonna lie, I’m still obsessed over the Pumpkin Muffins with Brown Sugar Drizzle I made last week.) These muffins would be great for Thanksgiving weekend breakfasts!
- 1/2 cup butter, melted
- 1 1/4 flour
- 3/4 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup dark brown sugar
- 1 cup dried cranberries
- In a large bowl, whisk together the melted butter, pumpkin, eggs, and brown sugar until well combined. In a small bowl measure out the flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the cranberries.
- Line a muffin tray with paper liners and spoon in the batter to fill the cups 3/4 full. Bake at 350 degrees F for 17-20 minutes until the tops are springy to the touch.
- Instead of cranberries, you could swap in raisens or even chocolate chips!