Adapted from Rachel's Incredible Banana Pumpkin Bread shared by The Best of Inn Cuisine
~from Savoring Time in the Kitchen
See Inn Cuisine for the original recipe and instructions for making loaves using this recipe.
2 large eggs
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup butter, brought to room temperature
2 large, ripe bananas
2/3 cup canned pumpkin puree
2/3 cup yogurt (I had French Vanilla organic yogurt on hand)
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
1 cup toasted pecans
8 oz cream cheese, softened
1/8 cup granulated sugar
Preheat oven to 350 degrees F. Toast pecans lightly about 7 minutes. Allow to cool and chop coarsely.
Cream the first 3 ingredients together in a large bowl. Add the eggs, one at a time and mix well. Place the pumpkin puree in a medium bowl. Puree the bananas in a food processor and mix into the pumpkin puree. Add to the creamed mixture. Stir in the yogurt. Slowly add the remaining ingredients, mixing until evenly blended. Mix the cream cheese and sugar together until blended.
Place paper muffin cups inside of a muffin pan and fill each cup 1/3 full with batter. Add a dollop (about a tablespoon) of cream cheese mixture. Top with batter to fill the cups about 2/3 full. Bake in the center of a 350 degree F oven for about 25-30 minutes, or until a wooden pick inserted into the center comes out clean. Remove from oven and cool on wire racks.
Yields about 18-24 muffins, depending on the size.