Pumpkin muffins

I needed some snacks to send along with the kindergartners to school this week.  This recipe made 4 1/2 trays of mini muffins.  That will keep us in snacks for a little while I think.  From the Ginger Hinman Junior League of Gaston County, North Carolina

2 sticks of butter, softened
3 c. sugar
4 overripe bananas, mashed
1 14oz can pumpkin puree
4 eggs
1 tsp vanilla
4 c. AP flour
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ground ginger
1 c. raisins (optional)

Cream the sugar and butter in a large mixing bowl, using the paddle attachment if you're using a stand mixer
Combine the mashed bananas, pumpkin and eggs in a large bowl and stir to combine then add it to the sugar and butter mixture
Stir in vanilla and mix again
Sift together the dry ingredients and add a small amount at a time and mix to combine

Pour into greased pans and bake at 350
2 large loaf pans, bake for 45 minutes
8 small loaf pans or muffins, bake for 25 - 40 minutes
lots and lots of mini muffins, bake for 15 - 20 minutes

Toddler review-
I sent them as snacks today but they also wanted some for breakfast.  They were a hit.  And this smells fantastic as it bakes.  This mom is ready for fall.