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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 134 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

Step 2

Mix flour, baking soda, and pumpkin pie spice together in a medium bowl.

Step 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.

Step 4

Fill the prepared muffin cups 2/3 full with batter.

Step 5

Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.