BANANA-PUMPKIN CUPCAKES

Banana-Pumpkin Cupcakes image

My favorite banana cupcake recipe with a little twist. The addition of pumpkin puree and pumpkin pie spice dress this cupcake up for fall! Make them even more delicious by filling with your favorite cream filling and topping with frosting.

Provided by Plum Mojo

Categories Fruits and Vegetables Vegetables Squash

Time 35m

Yield 30

Number Of Ingredients 9

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 ½ cups white sugar
½ cup butter, softened
3 large eggs
1 cup canned pumpkin
1 cup sour cream
2 each bananas, mashed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
Mix flour, baking soda, and pumpkin pie spice together in a medium bowl.
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in eggs, one at a time, until fluffy. Add canned pumpkin, sour cream, and bananas; mix until well combined. Add flour mixture gradually, mixing until incorporated.
Fill the prepared muffin cups 2/3 full with batter.
Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 20 g, Cholesterol 30.1 mg, Fat 5.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 3.1 g, Sodium 94.8 mg, Sugar 11.3 g