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.