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PUMPKIN BANANA MUFFINS WITH CREAM CHEESE FROSTING

Contributed By: Corinne, NY | See all of Corinne's recipes
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Active Time:  25 Minutes
Total Time:  40 Minutes
  12 Muffins
These tasty muffins are a welcomed fall treat. My children love them! Perfect for a snack, or even a quick breakfast on the go. You can warm these quickly in the microwave, cut, and put a pat of butter on it.
RECIPE INGREDIENTS
muffin:
1 cup packed brown sugar
1 cup granulated sugar
2/3 cup cooking oil
4 eggs
3 1/3 cups white whole-wheat flour or unbleached all purpose flour
2 Tsp baking soda
1 1/2 tsp salt
1 Tbs cinnamon
3/4 tsp ground nutmeg
1/2 tsp ginger
2/3 cup apple cider or water
1 15oz can pumpkin
1 medium ripe banana, mashed (1/2 cup)
frosting:
8oz cold cream cheese
5 Tbs softened unsalted butter
2 tsp vanilla
2 cups powdered sugar, sifted
DIRECTIONS
Grease muffin pans


Preheat oven to 350 degrees F


In a very large mixing bowl with an electric mixer on medium speed beat sugars and oil.


Add eggs 1 at a time, beating well after each. Set aside.


In a large mixing bowl combine flour, soda, salt, cinnamon, nutmeg, and ginger.


Alternately add dry mixture and cider (or water) to sugar mixture, beating on low speed after each addition just until combined.


Beat in pumpkin and banana.


Spoon batter into muffin pans, filling 1/2 - 3/4 of the way.


Bake in 350 degree oven for about 40 minutes or until wooden toothpick inserted in center comes out clean.


Cool in pans on wire racks for 10 minutes.


Remove from pans, cool completely on wire racks.


Can be frozen and defrosted.


Frosting:


Beat cream cheese with butter and vanilla until combined.


Gradually add powdered sugar.


Refrigerate any unused frosting.


Date Added: 10/12/2009
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