Pumpkin Banana Muffins

 

Pumpkin Banana Muffins

(yields 18)

 

These Muffins are fluffy with a smooth buttery texture; they were so good that my daughter and I ate them plain. They do go well with butter or cream cheese frosting if you like that too.

*note that there is no egg used in this recipe!

 

1 can of (15oz) pure pumpkin

1 overripe banana

2 tablespoons vanilla

2 tablespoon imitation butter

1/2 cup water

1 teaspoon cinnamon

1 box carrot cake mix

 

Pre-heat oven to 325° F

In a bowl mix all of the wet ingredients, banana, pumpkin, vanilla, imitation butter, and ¼ cup of the water, along with the cinnamon, until smoothly blended; make sure the banana is completely mashed into the mix.  Add another ¼ cup of water and slowly add in the entire box of cake mix, blend until smooth, about 4 minutes. Set mixer to whip and mix on this setting for one minute.

Put cupcake papers into muffin pan, add batter to pan; should make 18 muffins. Bake at 325° F for 25 minutes.

 

 

 

Pumpkin Cupcakes

These cupcakes are fluffy with a delightfully smooth texture; they were so good that my daughter and I ate them without frosting! They do go well with cream cheese frosting if you like that too.

 

Pumpkin Cupcakes

(yields 18)

1 can of (15oz) pure pumpkin

2 tablespoons vanilla

2 egg whites

¼ cup water

1 teaspoon ground allspice

2 teaspoons cinnamon

1 box yellow cake mix

 

Pre-heat oven to 350° F

In a bowl mix all of the wet ingredients, pumpkin, vanilla, egg whites, and water, along with the allspice and cinnamon, until smoothly blended.  Slowly add in the entire box of cake mix, blend until smooth, about 4 minutes. Set mixer to whip and mix on this setting for one minute.

Put cupcake papers into muffin pan, add batter to pan; should make 18 cupcakes. Bake at 350° F for 17 minutes.