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December 3, 2013

Pumpkin Banana Muffins

Pumpkin Banana Muffins

Long time, no see huh?

I'll bet you thought I've gotten lost and I guess in a way I have.

I needed a little blog break, so I took one. 2013 really has been a horrible year for my family as a whole, and topped with my on and off again depression, it just got the better of me for a while. Depression kind of moves in, takes up camp, drives its stakes down deep and dares you to remove them. The human psyche is such a fragile place.

Last week however I actually got back in the kitchen in a big way and I thought I'd share these muffins with you. I can't promise I'm back on a regular basis, but I'm feeling better, and I'm feeling creative, so we'll see where we end up from here.

For now, if you're a pumpkin lover, grab a cuppa and make some of these muffins...you won't be sorry you did!

What You'll Need for the Muffins:
2 cups of unbleached, all purpose flour
1 cup of brown sugar (preferably natural)
1 teaspoon of sea salt
1 tablespoon of baking powder
1 tablespoon of cinnamon (preferably Saigon)
1/3 cup of oil (preferably safflower)
1/3 cup of maple syrup
1 cup of buttermilk
2 large eggs
1 - 15 ounce container of mashed pumpkin
3 very ripe bananas, mashed
Crumble topping (see below)

Preheat oven to 375 F.

Prepare muffins pans with cupcake liners and set aside.

In a large bowl stir together flour, brown sugar, sea salt, baking powder and cinnamon until completely incorporated.

Add oil, maple syrup, buttermilk, eggs, pumpkin and bananas to the dry ingredients and stir until completely mixed.

Add batter to prepared muffin pans, filling each cup 2/3 of the way full.

Top each cup with a layer of crumble topping.

Place muffin pan on top of a baking sheet to prevent spill overs. Bake for 25-30 minutes until tops are golden and muffins stick clean.

Let cool and store in an airtight container for up to a week.

Makes 32-36 muffins.

Notes on the Muffins: You can add in nutmeg and/or allspice if you like. 1/4 of a teaspoon would be fine. You can also add 1 cup of raisins to the batter if you like them.

What You'll Need for the Crumble Topping:
1 cup of raw pumpkin seeds
1 cup of brown sugar (preferably natural)
1/2 cup of unbleached, all purpose flour
1 stick of butter, softened and cut into chunks

In a large bowl stir together pumpkin seeds, brown sugar and flour until completely mixed.

Add butter chunks and work in to the dry mixture with your hands until mixture is crumbly.

Use mixture in recipe above.

Notes on the Crumble Topping: You can use nuts instead of pumpkin seeds, or a mixture of the two. This is also a good topping for sweet potatoes.

Posted by Dianne at December 3, 2013 12:59 PM

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Comments

Glad to see you back, have missed your yummy recipes!

Posted by: Noelle Markus at April 17, 2014 1:30 AM

Thanks Noelle!

Posted by: Dianne at April 25, 2014 11:14 AM

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