Sheri's Pumpkin Muffins

* I have always loved Mom's pumpkin bread!  This is my healthier version of her recipe.  It makes a mildly sweet, very moist bread.  I've been making it into muffins, not bread, but I'm sure it would work as bread too.

1 1/2 cups pumpkin (canned pureed pumpkin)
1 cup banana (I often freeze my very ripe bananas, then thaw partially in warm water and blend, 1 banana = about 1/4 cup banana; **You can also use half applesauce if desired.)
1 cup oatmeal
4 eggs
1/2 cup oil
1/2 cup honey
2 TB dark brown sugar (can omit this if you don't want any refined sugar)
Mix, then add: (mixing now allows the oatmeal to start softening)

1 tsp baking powder
2 tsp soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
Mix, then add flours and additions:

1 cup red whole wheat flour
1 cup white whole wheat flour
1 1/2 cups total raisins and/or chocolate chips (you will definitely want to use these to add sweetness since I've greatly reduced the sugar)
1/2 cup nuts (optional)

Mix until blended.  Bake in greased muffin tins @ 400 degrees for 15-20 minutes. If making bread, grease and flour bread pans and bake @ 350 degrees for 50 minutes.  Yield: 2 dozen muffins or 2 loaves of bread.  *For muffins, I scoop into muffin tins with 1/4 cup measuring cup.

*Note: You can add all ingredients, then mix all at once, and it will turn out fine.  I just like to give the oatmeal a few minutes to soften.  If you choose to add all the ingredients and then mix, let the batter sit for 10-15 minutes before baking.