Pumpkin Banana Muffins

     Wow- these muffins are some delicious! I used a favorite pumpkin bread recipe and added the overly-ripe banana wondering how it would come out. I was happily surprised at how the banana accentuated the pumpkin flavor and I had to hold back from eating way more than I should've in one sitting! Excuse the random measurements, I've halved an original recipe and then altered some ingredients slightly to account for the mashed banana. Makes about 1/2 dozen large muffins.

Ingredients:
     1/2 Cup pumpkin puree
     1 Small, overly-ripe banana, mashed
     1 Egg
     1 TBSP vegetable oil
     2 TBSP water
     3/4 Cup white sugar
     3/4 Cup plus 2 TBSP all-purpose flour
     1/2 TSP baking soda
     1/2 TSP salt
     1/4 TSP ground cinnamon
     1/4 TSP ground nutmeg
     Pinch ground ginger

Directions:
     1. Preheat oven to 350 degrees. Prepare muffin tin with papers or lightly grease. 

     2. In a small bowl combine the wet ingredients until blended. In another bowl, whisk together the dry ingredients. Add the wet ingredients to the dry, and mix until just blended. Pour into cupcake tin, filling each cup at least 3/4 full. 

     3. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean.