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In just a few days, friends and families will gather around tables to eat Thanksgiving dinner together. We prepare the traditional recipes, and sometimes venture to try new ones. With all of the focus on the main event, breakfast on Thanksgiving Day can feel like a burdensome afterthought. There’s far too much hustle and bustle to make sure dinner is perfect to wake up and stress about breakfast as well.
Today I am sharing our Thanksgiving breakfast table. One thing that I love about our historic home is that each space has a dedicated purpose. Our breakfast room is where we eat most of our meals, play games, and work on puzzles. The trend in modern houses has been to do away with formal dining spaces, but our family has always enjoyed both formal and casual dining spaces in every home we’ve had. I set the dining room table for Thanksgiving dinner a week ahead of time, and we still had a space to eat in the breakfast room.
For Thanksgiving breakfast we’ll have pumpkin muffins (recipe below) and egg strata (found in a cook book HERE). We’ll all eat as we wake up and feel hungry for breakfast. Some of us will be getting up early to cook, and some will be enjoying the well-deserved opportunity to sleep in.
I’ve set the breakfast table with a mixture of new and collected items. I’ve been enjoying this cotton tablecloth throughout the fall, and it’s a vibrant and warm backdrop to my vintage Thanksgiving plates. I’ve linked sources to everything in my LTK shop.
I’d love to know what you serve your family for breakfast on Thanksgiving. Please leave a comment and let me know.
Happy Thanksgiving!
The Best Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat the oven to 375* and line a muffin pan with 12 liners.
- Combine the dry ingredients in a bowl, whisk, and set aside.
- In a separate bowl, whisk the remaining ingredients until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Stir together until well incorporated, but do not over mix.
- Using an ice cream scoop, divide the batter among the 12 muffin cups. They will almost be full.
- Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. (Cooking times can vary. Check at 20 minutes.)
Notes
- Equipment: Use a standard 12-cup muffin tin lined with paper liners for easy cleanup. A large mixing bowl and medium bowl make the process simple, and an ice cream scoop helps divide the batter evenly for perfectly sized muffins every time.
- Storage: Keep muffins covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave or toaster oven to bring back their just-baked flavor.
- Freezer Friendly: Once cooled, freeze muffins in a single layer on a tray, then transfer to a freezer-safe bag or container. Thaw at room temperature or warm gently before serving.
- Add-Ins: Fold in ½ cup of chopped pecans, chocolate chips, or dried cranberries for extra flavor and texture.
- Serving Tip: These muffins pair beautifully with coffee, tea, or a touch of cinnamon butter.
- Pro Tip: A sturdy muffin pan, vintage-inspired mixing bowls, and a quality ice cream scoop make this recipe both simple and stylish to prepare.
