Vegan Banana Pumpkin Muffins


Preheat oven to 375F.  Line jumbo muffin tins with paper cups or grease well with PAM spray.

Ingredients

1 15oz Can of Libby's Pumpkin
5 Ripe Bananas
2 Cups Granulated Sugar
1 Cup Canola Oil
2 TBSP Braggs Apple Cider Vinegar
4 Cups All Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder

Beat the bananas in a mixer or mash by hand.  Add canned pumpkin, sugar, and oil and blend well.  Add apple cider vinegar and incorporate.  Mix dry ingredients separately and then gently add to wet mixture by mixing on low or stirring by hand just until no flour is visible.  Optional:  Sprinkle chopped nuts mixed with cinnamon and brown sugar on top!

Fill muffin cups till almost full.  At high altitude, bake at 375 for 10 minutes and lower to 350 for remaining 12-15 minutes.  At sea level, bake at 350 for 20-25 minutes.  Remove muffins from tins to cool on a wire rack after sitting for about 15 minutes.

Enjoy!

Raspberry & Blueberry Cream Cheese Cake

4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
2 cups sour cream
2 cups sugar
2 sticks butter, room temp
2 teaspoons vanilla
4 eggs


Mix dry ingredients in one bowl. Beat butter and sugar until well blended and light & fluffy. Add eggs & vanilla and blend well.







Alternate dry ingredients within sour cream. Start with one third flour mixture, one half of sour cream, then one third flour, last half sour cream, last third four.








Fold in cream cheese & fruit. Bake in 2-8 inch pans greased well. 350 Degrees / 30 min.