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Spiced Muffins with Persimmons

Single persimmon muffin on small cake stand with basket of muffins in background

Spiced muffins with persimmons would be the perfect start to your Thanksgiving day. The spices release deep aromas to fill your house with that Thanksgiving feeling and trying a fruit that you might not typically bake with gives yet another reason for thanks.

So much of this Thanksgiving week is spent working on the dinner menu– it’s all about the turkey, the side dishes and the desserts. Well, why wait for dinnertime to enjoy something special for the holiday? Let’s start with breakfast and make these spiced muffins with persimmons.

Muffins are a type of quick bread, a category that includes many bread recipes that don’t need yeast in order to rise. If you like baking muffins, you’ll enjoy this collection of quick bread recipes!

This recipe was featured in Cooking Light’s November 2010 issue. Please tell me that I am not the only one with piles of magazines and recipe pages torn from magazines all over the place? Some issues, particularly holiday magazines, hold my attention for years and my collection is growing. This recipe is a keeper for sure. What new treats will you bake this season?

Recipe adapted from Spiced Persimmon and Pecan Muffins, Cooking Light November 2010

Yield: 18

Spiced Muffins with Persimmons

Spice muffins with persimmons

Spiced persimmon muffins are best made when persimmons are in season.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup sour cream
  • 1 ripe banana
  • 3 Tablespoons honey
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 Fuyu persimmons, peeled and diced
  • 1/4 cup dried cranberries
  • 1/4 cup raisins


  1. Preheat oven to 375 degrees F
  2. Combine dry ingredients of flour, brown sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk to combine and set aside.. In a separate bowl mash the banana, add the sour cream, honey, oil, vanilla, and egg.
  3. Fold the wet ingredients into the dry ingredients then gently stir in the persimmons, dried cranberries and raisins.
  4. Spoon the batter into 12 muffin cups. Use an ice cream scoop to evenly distribute the batter.
  5. Bake at 375 degrees F for 20-22 minutes.


Recipe adapted from a Cooking Light recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 153Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 136mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 2g

This data is provided by Nutritionix and is an estimate only.

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