Squash Recipe ★ Banana-Pumpkin Cupcakes

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.

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

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
2. Mix flour, baking soda, and pumpkin pie spice together in a medium bowl.
3. 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.
4. Fill the prepared muffin cups 2/3 full with batter.
5. Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.

Nutrition Facts

• calories133.5
• carbohydrateContent20 g
• cholesterolContent30.1 mg
• fatContent5.3 g
• fiberContent0.7 g
• proteinContent2.1 g
• saturatedFatContent3.1 g
• sodiumContent94.8 mg
• sugarContent11.3 g