Okay, not going to lie, I was hoping I’d end 2015 with a bang or at least make some celebratory Christmassy fancy holiday chestnut buche de noel (I even have the heavy cream sitting in my fridge), but instead I present you guys with some more boring muffins, my specialty, haha……..
I do have a good reason though, I have a special friend whom I met briefly while interning/volunteering last summer, and even though we traveled together for two or three days, we really connected well and life has a funny way of bringing people back together again. Anyway, she stopped by Vancouver after her exchange over in New Brunswick (lol) was finished, and it’s been a really action packed week, as it’s got to be when you’re trying to show someone the highlights of your home city.
These muffins were made somewhat blindly & just based on what felt right at the moment– ingredients thrown into bowls while we were chatting away and my mom’s sewing machine was rattling off in the background. I can’t remember what gruesome story my mom was telling us, but the batter came together pretty quickly, and I stuck it in the oven while we watched Up. I’d like to think that I don’t cry easily while watching shows/movies, but the beginning of Up gets me every time. The sequence is just so well thought out, and the theme song itself is a beautiful one.
And shoutout to my awesome friend Lisha, who thoughtfully gifted me these super cute wooden slab things. gurl knows my heart’s desires. much love to you :’)
So not that I’m rushing to finish this post before next year (and I totally am), I just want to say thank you to all my readers, regular or not– I didn’t expect very much when I started this blog nor do I now, with my irregular postings, but I just want to let you know that I love the idea that people from different countries click around on my website, it’s really very exciting when I imagine it.
I hope you’ve all had a lovely and restful holiday with family and loved ones, and best wishes for the fresh start of a new year!
Cranberry Pumpkin Gingerbread Muffins
- 2 cups all purpose flour
- 3/4 cup dark brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/2 tsp salt
- 1/2 cup pumpkin puree
- 2 bananas, mashed
- 1/4 cup fancy molasses (not blackstrap!)
- 2 eggs
- 1/2 cup oil
- 2 tbsp greek yogurt
- 1 tbsp vanilla extract
- 1 cup fresh cranberries, tossed in flour
- pearl sugar, optional (to top)
- Preheat your oven to 350°F. Line a muffin tin with 6 large muffin papers.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, spices and salt.
- In a separate medium bowl, combine the pumpkin puree, mashed bananas, eggs, oil, greek yogurt and vanilla extract.
- Pour the wet ingredients into the dry, and fold using a spatula until just combined. A few streaks of flour is definitely okay. Add the cranberries and fold in.
- It’s easiest to use an ice cream scoop for this– divide the batter evenly among the muffin liners. Scatter some pearl sugar on top and strategically place some cranberries on top.
- Bake for 40-45 minutes or until it’s golden brown on top and a toothpick comes out clean.
- Allow to cool to room temperature and enjoy! As always, the flavour is best the next day, so I usually do my baking at night and enjoy for breakfast the next morning 🙂