How much yummy tasty-ness can you pack into one little old muffin? You'll find out with these babies, a ton! I love making these for my family because they freeze well and that translates into yummy, quickie, weekday morning breakfast. These muffins are so tasty though, you'll want to make them for friends and company, too. Even my pickiest Little likes these and she's not typically a cranberry eater. I like them because they are moist and dense with a delicious smell and fun, orange-y color, too. Peace, B.
You'll need the following ingredients for
2 and 1/2 dozen (30) muffins:
3 cups all purpose flour
2 & 1/2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 tabelspoons butter
29 ounce can pumpkin puree
2 mashed overripe bananas
1 & 1/2 cups sugar
1 teaspoon vanilla
1 cup dried cranberries
Preheat oven to 350 degrees.
Sift together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
If using frozen bananas, place them in the microwave for a minute to get them good and squishy. No mashing required plus they are overripe and the best to use in baking. I know. It's genius.
Add banana to the mixing bowl by squeezing it out of the peel.
Add pumpkin, eggs, vanilla, and sugar to the banana and cream together for three minutes or so.
Slowly add flour mixture to the creamed pumpkin mixture while beating on a medium-low speed.
Mix until you get a lovely, lumpy, thick mass of pumpkin-banana wonder.
Stir in the dried cranberries.
Fill paper lined muffin tins almost all the way full. I always, always, always get 2 and 1/2 dozen muffins- never more, never less. If you do, you are tragically flawed. Or you have different sized muffin tins than I do.
Bake for 30 minutes. Allow to cool on a wire rack. Eat one, share some, and freeze the rest for breakfast.
I mean it, friends. Freeze those suckers or
you won't have any left for breakfast next week.