Recipes // Desserts // Chef Cardie's Pumpkin Cranberry Banana Muffins

Chef Cardie's Pumpkin Cranberry Banana Muffins


Makes 12 Muffins

  • 1 1/2 – cups all purpose flour
  • 1 – tsp. baking soda
  • 1/2 - tsp. baking powder
  • 1/4 - tsp. salt
  • 1/2 - cup of buttermilk
  • 1/8 - tsp. of ground clove
  • 2 - tbsp. of canola oil
  • 1 – tsp. cinnamon
  • 1/2 - tsp. ground ginger
  • 1 – cup  granulated sugar (sugar-in-the raw is good)
  • 1/4 – light brown sugar, packed
  • 2 – large eggs
  • 1 - can (12 oz) of pumpkin puree (not pumpkin pie mix)
  • 3 – ripe bananas, mashed
  • 1 - cup sweet cranberries (fresh or frozen). Place cranberries into a small saucepan with 1/4 cup of sugar . Cover with 1/2 cup of orange juice. Let mixture simmer and cranberries will "burst" a bit. Immediately drain and let them cool.
  • Optional:You can also add to mixture 1/4 cup of fresh pumpkin seeds
  1. Preheat the oven to 350 degrees. Spray bottoms of muffin liners with non stick spray and place them into a muffin pan.
  2. In a large bowl combine with a whisk flour, baking powder, baking soda, cinnamon, ginger, salt and ground clove. Set aside.
  3. In a separate large bowl mash your banana with a fork. Add granulated sugar, buttermilk, light brown sugar, canola oil and eggs. Mix to combine  scraping down the sides of the bowl. Finally, fold in the cranberries.
  4. Gradually mix the flour mixture in with the banana mixture.. Do not over mix!
  5. Spoon batter into prepared muffin cups. Fill cups up 3/4 of the way as the muffins will rise during baking. Bake for 30-35 minutes or until muffins "spring back" when touched gently. Allow to cook for about 5 minutes before serving
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