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Banana Cranberry Pumpkin Spice Muffins

When in doubt, bake…muffins, says Food Sharing Network contributor Rose Ellen Lorber-Termaat

When in doubt, I bake. Bored? Bake. Anxious? Bake. Confused? Bake. See the pattern? It’s the greatest therapy! Baking makes me happy. It must be the close contact with sweet ingredients!

It was the perfect storm in my kitchen one morning. I just happened to have everything I needed to make banana muffins. As is the case with bananas, one day they are good, the next day they are turning into something you can’t pack in a lunch bag. So I knew I had to bake banana something.

I enhanced a banana muffin recipe I had, adding cranberries and pumpkin pie spice. I was quite pleased with the results. Very delicious for this beautiful autumn season! Enjoy!

Banana Cranberry Pumpkin Spice Muffins

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I knew I had to bake banana something.

  • 5 medium-sized ripe bananas (speckled brown is good)
  • 2 eggs
  • ½ cup melted unsalted butter
  • 1 cup white sugar
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice (nothing more than a mix of cinnamon, ginger, nutmeg and allspice)
  • 1 ½ cups dried cranberries

Preset oven to 350 degrees. Place rack in the middle.

Mix dry ingredients together: sugar, flour, baking soda, baking powder and salt. Set aside.

Mash the peel and mash the bananas. Add melted butter and eggs, mixing well. Add pumpkin pie spice.

Add the dry ingredients you set aside, mixing until all are wet. WARNING: Do not overmix, or your muffins will be tough. Lumps are good!

Slowly add dried cranberries until all are coated with batter.

Place paper cupcake liners in muffin pans. Fill with mix to 2/3 from the top of each cup.

Bake 25 minutes. Tops should be slightly golden and will spring back to the touch.

Remove cups from the muffin pan and let cool on a platter.

Yield: 18 muffins.

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