These taste like banana pumpkin pie with raisins. Makes a lot, but they go fast. You may use canned pumpkin or fresh pumpkin puree. You may also make standard muffins from this batter.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup mashed ripe bananas
- 2 eggs
- 1/4 cup butter, melted (1/2 stick)
- 1 cup pumpkin puree
- 8 ounces (1 large block) cream cheese, divided use (see directions for Glaze below)
- 1-1/2 cups raisins, divided use (see directions)
- 1-1/4 cups white sugar
- 2 cups flour
- 1 teaspoon baking powde
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon fresh-grated nutmeg
- .
- Glaze:
- Remaining 2 ounces cream cheese from 8 ounce block
- 1/2 cup white sugar
- 1 to 2 teaspoons cream or milk
- 1 teaspoon vanilla extract
Preparation:
Soak raisins in hot water to cover for at least 15 minutes to plump them. Preheat oven to 350 degrees. Place muffin papers in mini-muffin tins.In a food processor, cream together the mashed banana, eggs, oil, pumpkin, 6 ounces (3/4 of the block) cream cheese, 1/2 cup of the drained raisins, and sugar.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in banana mixture until combined. Fold in remaining raisins.
Fill each muffin paper 3/4 full. Bake for 18 to 20 minutes, until toothpick in center comes out clean. Cool completely on racks.
For the Glaze:
Cream together remaining 2 ounces of cream cheese, sugar, cream or milk, and vanilla until smooth. Pour into a zip-top bag, squeeze out the air, and seal. Cut off a tiny portion of one of the bottom corners of the bag and pipe a zig-zag design on top of each muffin with the glaze.
You can also use this batter to make standard-size muffins. Increase the baking time accordingly, 25 to 30 minutes.
Yield: about 60 mini-muffins
