Here it is... as promised! :) I made these muffins on Sunday, and was pleasantly surprised how well they turned out. I get a little nervous when I'm trying new things (and winging it) when it comes to anything baked. I've had mistakes a couple of times... muffins come out looking good, then deflate... But not this time! :) Basically, I just added some pumpkin puree and extra spices to my favorite Banana Muffin recipe, and prayed they would come out delicious. My husband kept calling them "Frankenstein" muffins, since they were "my own creation". When I was taking them out of the oven, he started chanting, "They're ALIVE! They're ALIVE!". :) What's funny is, I actually made some muffins a while back that are even more "Frankenstein" than these... I don't know why he didn't call those "Frankenstein" muffins..? Anyways, these muffins turned out yummy and all three of us are still enjoying them...
This recipe makes about 12 to 18 muffins.
1 pkg. (8 oz) Neufchatel Cheese, softened (cream cheese is fine too)
1 cup sugar (or 1/4 cup Agave Nectar)
1/4 cup (1/2 stick) unsalted butter, softened
1 cup mashed ripe banana (about 3 medium bananas)
3/4 cup pumpkin puree*
1-1/4 cup all-purpose flour
1 cup whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice*
1/4 tsp ground cinnamon
Preheat oven to 350 F. Grease and flour muffin trays or use paper liners; set aside. In a stand mixer, beat neufchatel cheese, sugar and butter on medium speed until well blended. Add banana, pumpkin and eggs; mix well.
In a separate bowl, whisk together dry ingredients. Add combined dry ingredients to mixer; mix until moistened. Pour into prepared muffin cups until 2/3 filled. Bake 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool in trays for 5 minutes; remove muffins and cool completely on wire racks... or serve steaming hot because your family can't wait to eat them! ;)
*Note: For the pumpkin puree--canned pumpkin is okay, but NOT pumpkin pie filling. If you don't have pumpkin pie spice on hand, click here for a recipe to make your own. Also, for a boost of Omega-3, you can add 2 tbsp flaxseed meal to this recipe! Just mix it in along with the dry ingredients before you add it to the rest of the batter. :)