Pumpkin-Banana Muffins. Oh yummy.

My house smells so good. You get the full effect when you walk outside and then come back in. Is there anything better than the smell of pumpkin & cloves & nutmeg & cinnamon at this time of year? I had oodles of bananas (why do I buy that too-big bunch at Costco?) that needed to be dealt with. Just had to make Grandma S's Pumpkin-Banana Bread recipe. The bananas make it a little milder than some pumpkin recipes, but you can't taste the bananas at all. Be warned: you'll have muffins and muffins and more muffins. But they freeze well. I usually half the recipe but today I wanted to make some with chocolate chips and some with cinnamon chips & raisins. Quite spectacular results.

These guys are the best kept secret around! Hershey's Cinnamon Chips. They are hard to find but you gotta keep some on hand in your freezer. My friend Monica gave me my first bag. What a good friend.

My favorite muffin-making tools: This pan makes the cutest little loaf shaped muffins. And the Pampered Chef scoop is awesome.

Banana-Pumpkin Muffins
3 ripe bananas, mashed
6 eggs, beaten
2/3 c. sour milk
1 lg. can pumpkin
4 c. sugar
5 1/2 c. flour (I use half white and half wheat)
1/2 c. oil
3 tsp. soda
3 tsp. salt
1 tsp. vanilla
2 tsp. cinnamon (I use 3 tsp. because I like a little more flavor)
1 tsp. nutmeg (I use 2 tsp.)
1 tsp. cloves (I use 2 tsp.)
chocolate chips (I use 1 bag for half the recipe) 
or cinnamon chips (I use 1/2 bag for the other half of the recipe along with 1 c. raisins)


Bake at 325 for 20 to 25 minutes. Don't overbake.