12 Delicious Thanksgiving Muffins Recipes

Thanksgiving is all about gathering around the table with loved ones, and what better way to sweeten the occasion than with muffins? From pumpkin spice to cranberry orange, our roundup of 12 Delicious Thanksgiving Muffins Recipes offers a tasty twist on holiday baking. Perfect for breakfast or dessert, these muffins are sure to bring warmth and joy to your celebrations. Let’s get baking!

Pumpkin Spice Thanksgiving Muffins

Kind of like that cozy sweater you can’t wait to pull out as soon as the leaves start to turn, these Pumpkin Spice Thanksgiving Muffins are my go-to for ushering in the holiday season. There’s something about the warm spices and the tender crumb that just feels like a hug in muffin form.

Ingredients

• 2 cups of all-purpose flour (because sometimes, simple is best)
• 1 cup of pumpkin puree (not pie filling, trust me on this)
• 3/4 cup of brown sugar (for that deep, caramel-like sweetness)
• 1/2 cup of melted butter (because everything’s better with butter)
• 2 large eggs (room temperature, please)
• A splash of vanilla extract (the good stuff)
• 1 tbsp of pumpkin pie spice (or make your own if you’re feeling fancy)
• 1 tsp of baking soda (the lift in your step)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with papers or give it a good spray with non-stick.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. In another bowl, mix the pumpkin puree, brown sugar, melted butter, eggs, and vanilla until well combined. Tip: Don’t overmix to keep the muffins tender.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: A few lumps are okay; overmixing leads to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

The muffins come out incredibly moist with a perfect spice kick that’s not overpowering. I love serving them warm with a dab of butter or even a smear of cream cheese for an extra indulgent treat.

Cranberry Orange Thanksgiving Muffins

Back when I first started baking, I was all about simplicity, but these Cranberry Orange Thanksgiving Muffins changed the game for me. They’re the perfect blend of tart and sweet, with a moist crumb that’ll have everyone asking for seconds. I love making them as a cozy morning treat during the holidays, and they’re always a hit at brunch.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• 1 tbsp of baking powder
• A pinch of salt
• 1/2 cup of melted butter
• 3/4 cup of milk
• 1 large egg
• The zest of one orange
• A splash of vanilla extract
• 1 cup of fresh cranberries, roughly chopped

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, milk, egg, orange zest, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so a few lumps are okay.
5. Gently fold in the chopped cranberries. Tip: Tossing the cranberries in a little flour before adding them can prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are wonderfully moist with bursts of tart cranberry and a hint of citrus from the orange zest. Try serving them warm with a dollop of whipped cream or a drizzle of orange glaze for an extra special touch.

Sweet Potato Pecan Thanksgiving Muffins

Remember those chilly autumn mornings when the only thing that could warm you up was the smell of something sweet baking in the oven? That’s exactly what these Sweet Potato Pecan Thanksgiving Muffins bring to the table—a cozy, spiced aroma that fills your kitchen and heart with joy.

Ingredients

• 1 cup of mashed sweet potato (about one medium, baked and peeled)
• A couple of eggs, because every good muffin needs a binder
• 1/2 cup of brown sugar, for that deep, molasses-like sweetness
• A splash of vanilla extract, because it makes everything better
• 1/4 cup of melted butter, for richness
• 1 cup of all-purpose flour, the backbone of our muffins
• A teaspoon of baking powder, to give them lift
• A pinch of salt, to balance the sweetness
• 1/2 teaspoon of cinnamon and a dash of nutmeg, for that signature fall spice
• 1/2 cup of chopped pecans, for crunch and toasty flavor

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the mashed sweet potato, eggs, brown sugar, vanilla extract, and melted butter until smooth.
3. Tip: Make sure your sweet potato is completely cooled before mixing to avoid cooking the eggs.
4. In another bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
5. Gently fold the dry ingredients into the wet mixture until just combined—overmixing leads to tough muffins.
6. Stir in the chopped pecans, saving a few to sprinkle on top for extra crunch.
7. Tip: Toast your pecans beforehand for an even deeper flavor.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
9. Sprinkle the reserved pecans on top of each muffin.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

So there you have it—muffins that are moist and tender inside, with a delightful crunch from the pecans on top. The sweet potato gives them a subtle earthiness that pairs perfectly with the warm spices. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup for an extra special treat.

Apple Cinnamon Thanksgiving Muffins

Fall is my absolute favorite time to bake, and these Apple Cinnamon Thanksgiving Muffins are the perfect way to welcome the season. There’s something about the combination of warm spices and sweet apples that makes my kitchen feel like home.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar, packed
• 1 tbsp of baking powder
• 1 tsp of ground cinnamon
• 1/2 tsp of salt
• 1 cup of milk
• 1/4 cup of melted butter
• 1 large egg
• 1 tsp of vanilla extract
• 1 1/2 cups of diced apples (I love using Honeycrisp for their sweetness and crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so a few lumps are okay.
5. Gently fold in the diced apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Keep an eye on them after 20 minutes to prevent overbaking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

So there you have it! These muffins are wonderfully moist with a tender crumb, thanks to the apples, and the cinnamon adds just the right amount of warmth. Serve them warm with a dab of butter or a drizzle of caramel sauce for an extra indulgent treat.

Maple Glazed Thanksgiving Muffins

Honestly, there’s nothing quite like the smell of maple syrup wafting through the house on a crisp November morning. These Maple Glazed Thanksgiving Muffins are my go-to for a cozy start to the holiday, blending the warmth of autumn spices with the sweet, rich depth of maple. I love baking these with my niece, who insists on adding extra glaze—because why not?

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of brown sugar, packed
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 egg
• 3/4 cup of milk
• 1/4 cup of maple syrup, plus a splash more for glazing
• 1/2 cup of melted butter
• A couple of pecans for topping (optional)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the egg lightly, then stir in the milk, 1/4 cup of maple syrup, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until the batter comes together—don’t overmix, or your muffins will be tough.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and quick.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins are still warm, brush the tops with a little extra maple syrup for that irresistible glaze. Tip: Warming the syrup slightly makes it easier to brush on.
8. If you’re using pecans, sprinkle them on top now so they stick to the glaze.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re extra delicious when served warm, so don’t wait too long to dig in!

Absolutely divine, these muffins strike the perfect balance between sweet and spicy, with a tender crumb that’s just begging to be paired with your morning coffee. For an extra festive touch, serve them on a wooden board with a drizzle of maple syrup and a sprinkle of cinnamon on the side.

Cornbread Thanksgiving Muffins with Honey Butter

Thanksgiving just isn’t the same without a side of warm, buttery cornbread, and these muffins are my twist on the classic. I remember the first time I added a dollop of honey butter on top—game changer! Now, it’s a must-have on our holiday table.

Ingredients

• 1 cup of cornmeal (the good, stone-ground kind)
• 1 cup of all-purpose flour (because we’re keeping it classic)
• 1/4 cup of sugar (just enough to sweeten the deal)
• 1 tbsp of baking powder (for that perfect rise)
• 1/2 tsp of salt (to balance the sweetness)
• 1 cup of buttermilk (for that tangy tenderness)
• 1/3 cup of melted butter (because butter makes everything better)
• 1 large egg (to bind it all together)
• A splash of vanilla extract (for a hint of warmth)
• 1/2 cup of honey (for the butter, because honey and cornbread are BFFs)
• 1/2 cup of softened butter (for the honey butter, obviously)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin. No one likes a stuck muffin!
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Tip: Sifting the dry ingredients can make your muffins lighter.
3. In another bowl, mix the buttermilk, melted butter, egg, and vanilla until well combined. Tip: Room temperature ingredients mix more evenly.
4. Pour the wet ingredients into the dry and stir until just combined. Overmixing leads to tough muffins—trust me, I’ve been there.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. They need room to rise!
6. Bake for 15-20 minutes, or until the tops are golden and a toothpick comes out clean. Tip: Ovens vary, so start checking at 15 minutes.
7. While the muffins bake, whip together the honey and softened butter until fluffy. This honey butter is the secret star.
8. Let the muffins cool for a few minutes in the tin, then transfer to a wire rack. Serve warm with a generous smear of honey butter.

Zesty and moist with a crumb that’s just right, these muffins are a hug in edible form. Try serving them alongside a spicy chili or just enjoy one (or three) with your morning coffee—no judgment here.

Pecan Pie Thanksgiving Muffins

Zesty flavors and warm spices are what come to mind when I think of these Pecan Pie Thanksgiving Muffins. Every year, as the leaves start to turn, I find myself craving the cozy, comforting taste of pecan pie, but not always wanting to commit to making a whole pie. That’s how these muffins came to be—a perfect little handheld version of the classic dessert, packed with all the flavors you love.

Ingredients

• 1 cup of all-purpose flour, because that’s what I always have on hand
• A couple of eggs, because they make everything better
• 1/2 cup of brown sugar, for that deep, molasses-like sweetness
• A splash of vanilla extract, because it’s not dessert without it
• 1/2 cup of chopped pecans, because they’re the star of the show
• 1/4 cup of melted butter, for richness
• 1 tsp of cinnamon, to spice things up
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures your muffins won’t stick and makes cleanup a breeze.
2. In a large bowl, whisk together the flour, brown sugar, cinnamon, and salt. Mixing the dry ingredients first helps distribute everything evenly.
3. Add the eggs, melted butter, and vanilla extract to the dry ingredients. Stir until just combined—overmixing can lead to tough muffins.
4. Fold in the chopped pecans gently. This keeps the texture light and ensures every bite has a bit of crunch.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly springy to the touch.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from getting soggy.

Kicking back with one of these muffins is like taking a bite of Thanksgiving itself—moist, nutty, and just sweet enough. They’re fantastic on their own, but for an extra indulgent treat, try warming them up and serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Caramel Apple Thanksgiving Muffins

Craving something sweet and festive? These Caramel Apple Thanksgiving Muffins are my go-to when I want to impress my family with a treat that screams autumn. I love how the caramel and apple flavors meld together, creating a cozy vibe that’s perfect for Thanksgiving morning.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar, packed
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1/2 cup of unsalted butter, melted
• 2 large eggs
• 1/2 cup of milk
• 1 tsp of vanilla extract
• 1 1/2 cups of diced apples
• 1/2 cup of caramel bits

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently fold in the diced apples and caramel bits into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures even sizes.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 20 minutes to prevent overbaking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Mmm, these muffins are a delightful mix of moist and fluffy, with pockets of sweet caramel and tender apple bits. Serve them warm with a drizzle of extra caramel on top for an indulgent breakfast or dessert.

Blueberry Lemon Thanksgiving Muffins

Kicking off the holiday season with a twist, I stumbled upon the perfect blend of tart and sweet that’ll have your guests begging for the recipe. These Blueberry Lemon Thanksgiving Muffins are my latest obsession, combining the freshness of lemon with the juiciness of blueberries in a tender, fluffy muffin that’s just begging to be part of your Thanksgiving spread.

Ingredients

• 2 cups of all-purpose flour, because that’s what I always have on hand
• 1/2 cup of sugar, for that just-right sweetness
• 1 tbsp of baking powder, to get them nice and fluffy
• A pinch of salt, to balance the flavors
• 1 egg, because every good muffin needs one
• 1 cup of milk, with a splash more if the batter feels too thick
• 1/4 cup of melted butter, for that rich, moist texture
• The zest of one lemon, for that bright, citrusy kick
• A handful of fresh blueberries, because frozen just don’t give the same burst of flavor

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well. This ensures your muffins won’t stick.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Making sure these dry ingredients are well mixed is key to even baking.
3. In another bowl, beat the egg lightly, then stir in the milk, melted butter, and lemon zest. Mixing the wet ingredients separately helps distribute everything evenly.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to tough muffins, so a few lumps are okay.
5. Carefully fold in the blueberries, trying not to burst them. This keeps the muffins looking pretty and ensures juicy berry pockets.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 20 minutes.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from getting soggy.

Delightfully moist with a perfect crumb, these muffins are a dream with their bursts of blueberry and zesty lemon. Serve them warm with a dab of butter or as part of your Thanksgiving breakfast spread for a festive touch.

Chocolate Chip Thanksgiving Muffins

Unbelievably, these Chocolate Chip Thanksgiving Muffins have become a staple at my family gatherings, and for good reason. They’re the perfect blend of cozy spices and sweet chocolate, making them a hit for both breakfast and dessert. I remember the first time I made them; my kitchen smelled like a holiday dream, and now, it’s a tradition I can’t skip.

Ingredients

• 2 cups of all-purpose flour (because, let’s be honest, it’s what we all have in our pantry)
• 1/2 cup of granulated sugar (for that just-right sweetness)
• 1/2 cup of brown sugar (because it adds a lovely depth)
• 1 tsp of baking soda (the lift in every bite)
• 1 tsp of cinnamon (for that warm, spicy note)
• 1/2 tsp of nutmeg (a little goes a long way)
• A pinch of salt (to balance the sweetness)
• 1 cup of buttermilk (for moisture and tenderness)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 large egg (the binder that holds it all together)
• A splash of vanilla extract (for that aromatic touch)
• 1 cup of chocolate chips (the star of the show)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well. This ensures your muffins come out perfectly every time.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Tip: Sifting the flour can make your muffins lighter.
3. In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until well combined. Tip: Make sure your buttermilk is at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins, so a few lumps are okay.
5. Fold in the chocolate chips gently. Tip: Tossing the chocolate chips in a bit of flour before adding them helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise beautifully.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This step is crucial for the perfect texture.

Now, these muffins are wonderfully moist with a tender crumb, and the bursts of chocolate make every bite a delight. I love serving them warm with a dab of butter or alongside a cup of coffee for the ultimate cozy experience. Never underestimate the power of a simple muffin to bring people together, especially when it’s packed with chocolate and love.

Banana Nut Thanksgiving Muffins

Banana Nut Thanksgiving Muffins are my go-to when I want to bring a touch of warmth and nostalgia to the table. There’s something about the combination of ripe bananas and crunchy nuts that screams comfort, especially during the holiday season. I remember my grandma whipping these up on chilly mornings, and now, I love carrying on that tradition in my own kitchen.

Ingredients

• 2 cups of all-purpose flour (because sometimes, simple is best)
• 1 tsp of baking soda (the secret to getting them just right)
• A pinch of salt (to balance the sweetness)
• 1/2 cup of unsalted butter, melted (for that rich, moist texture)
• 3/4 cup of brown sugar (for a deep, caramel-like sweetness)
• 2 large eggs (room temperature works best)
• A splash of vanilla extract (because it makes everything better)
• 3 ripe bananas, mashed (the spottier, the better for flavor)
• A handful of chopped walnuts (for that essential crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly. This ensures your muffins won’t stick.
2. In a large bowl, whisk together the flour, baking soda, and salt. This is your dry mix foundation.
3. In another bowl, mix the melted butter and brown sugar until well combined. Then, beat in the eggs one at a time, followed by the vanilla extract. Tip: Make sure your eggs are at room temperature to avoid a curdled mixture.
4. Fold in the mashed bananas into the wet mixture until just combined. Overmixing can lead to dense muffins, so gentle is the way to go.
5. Gradually add the dry ingredients to the wet, mixing until there are no flour pockets. Then, fold in the chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise beautifully.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at the 15-minute mark.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This prevents them from getting soggy.

Golden and fragrant, these muffins have a tender crumb that’s speckled with nuts and bursts of banana flavor. I love serving them warm with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Gingerbread Thanksgiving Muffins

Venturing into the holiday spirit a bit early this year, I couldn’t resist whipping up a batch of these Gingerbread Thanksgiving Muffins. There’s something about the warm, spicy aroma of gingerbread that makes the house feel like home, especially when shared with loved ones over a cup of coffee.

Ingredients

• 2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 tbsp of ground ginger
• 1 tsp of ground cinnamon
• 1/4 tsp of ground cloves
• 1/2 cup of unsalted butter, melted
• 1/2 cup of brown sugar, packed
• 1/2 cup of molasses
• 1 large egg
• 1 cup of hot water
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Tip: Sifting the flour can make your muffins lighter.
3. In another bowl, mix the melted butter, brown sugar, molasses, egg, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Warm from the oven, these muffins boast a moist, fluffy interior with a slightly crisp top, packed with the deep, spicy flavors of gingerbread. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Conclusion

Happy baking, everyone! This roundup of 12 Delicious Thanksgiving Muffins Recipes is your ticket to adding a sweet twist to your holiday table. Whether you’re after classic flavors or something new, there’s a muffin here for every taste. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love (and this article) on Pinterest. Happy Thanksgiving!