Banana-Pumpkin Cupcakes recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 133.5 caloriescarbohydrate: 20 gcholesterol: 30.1 mgfat: 5.3 gfiber: 0.7 gprotein: 2.1 gsaturatedFat: 3.1 gservingSize: -sodium: 94.8 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Banana-Pumpkin Cupcakes
Directions
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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.