Pumpkin Banana Walnut Raisin Mini-Muffins

Notes: Original from Peggy Trowbridge, Home Cooking Guide, with major alterations by Debra Steppel.

Ingredients

1 cup mashed ripe bananas

2 eggs

1/4 butter, melted (1/2 stick)

2 cups pumpkin puree

6 oz. cream cheese (lowfat OK)

1 1/2 cups raisins (divided, see below)

1 1/2 cups granulated sugar

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

3/4 cup chopped walnuts (or pecans)

Optional Glaze:

2 oz. cream cheese

1/2 cup granulated sugar

1-2 tsp. cream or milk

1 tsp. vanilla extract

Directions

Soak raisins in hot water to cover for at least 15 minutes to plump them. Preheat oven to 350 degrees. Place muffin papers in muffin tins, or spray pans with cooking spray.

In a food processor, cream together the banana, eggs, melted butter, pumpkin, cream cheese, 1/2 cup raisins, and sugar. Blend until mixed.

In a large bowl, combine flour, baking powder, baking soda, salt, and spices. Stir in pureed mixture until combined. Fold in remaining raisins and walnuts.

Fill each muffin tin to just under the rim (90% full). For mini-muffins, bake for 16-18 minutes until toothpick in center comes out clean. For regular-sized muffins, bake 25-28 minutes.

Cool on racks. Serve warm with butter or whipped cream cheese. Yield: 48 mini-muffins or 24 regular muffins.

Optional Glaze:

Cream glaze ingredients together. 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.