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Pumpkin Banana Mini-Muffins Recipe

By Peggy Trowbridge Filippone, About.com

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

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