Pumpkin Muffins (with less sugar)

29 oz canned pumpkin (the BIG can!)
4 eggs
2 ripe bananas, mashed
1 c butter, melted
3 c flour
1 c sugar
1/2 c milk or water
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

(optional 2 – 3 apples, peeled and cubed.)

Pre-heat oven to 350. Grease and flour 2 bread pans or line muffin pan with muffin tins.

Mix together pumpkin, eggs, banana, butter, milk (or water) and sugar until smooth. 

In a separate bowl, whisk together dry ingredients and slowly stir into wet ingredients.  

Pour batter into prepared pans. Muffins (filled with 1/4 c batter) will be ready in 20 to 25 minutes. Bread will be done in about 50 minutes.

The quantities above made nearly 2 dozen muffins and 1 loaf of bread.  You can halve recipe as needed.

http://mamasweeds.com/2013/09/25/pumpkin-muffins-version-2-0/