Pumpkin Banana cupcakes

My ladies came over last night for wine night and LOVED these little treats!  The original recipe was a pumpkin banana bread that I adapted and added a Pumpkin cream cheese marshmallow icing to.  Yum!    I had two really ripe naners calling my name so this is what I came up with.  I used this recipe from Allrecipes.com as a base and jazzed it up.

Pumpkin Banana Cupcakes

2 ripe bananas
1 (15 oz) can of pumpkin
2 eggs
1 small cinnamon applesauce (like the single serving kid cup)
1 cup brown sugar
1 tsp vanilla extract
2 1/2 cups whole wheat flour
2 tbsp water
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup golden raisins
1/2 cup chopped pecans
Heeds: 18 cupcakes
Oven setting: 350 degrees

Wow, looking back it was alot of ingredients but I just used stuff that I happened to have.  You could sub 1 tbsp pumpkin pie spice if you don't have the others.  I LOVE LOVE LOVE pumpkin pie spices so I'm generous with my helpings.

First you add the ripe bananas, pumpkin, applesauce, eggs, vanilla extract, and sugar to the mixer and mix til all is a smooth.  While that is mixing, place the flour, baking powder, baking soda, salt, and spices together in a separate bowl and stir.  Once your wet mix is smooth, slowly add the dry mix in as the mixer turns on a slow speed.  Scrape the sides to ensure all is well turned and then remove the bowl from the mixer.  Dump in the raisins and pecans and fold them in.

Place some liners in a muffin tin and spray the liners with nonstick spray.  This is important because my cupcakes stuck to my liners more than normal.  Place in the oven for 25 minutes or until a toothpick comes out clean when stuck in the cupcake.

Yes, I know, they aren't too pretty pre bake, the raisins and pecans make them a bit lumpy!

The cupcakes are very muffin like, but that's a good thing to our household.  The hubs and R LOVE muffins.  But I had some pumpkin cream cheese so I had to make a icing to top these out.

Pumpkin Cream Cheese Marshmallow Icing

1 jar Kraft marshallow creme
1 container of Pumpkin cream cheese
1 tsp vanilla extract 
powdered sugar

Put the first 3 ingredients in the mixer and mix on high.  Add powdered sugar occasionally scraping the sides till the mixture is thick enough to cover you cupcakes.

This was the first time I've used marshmallow creme and I've had this sitting in my pantry and I've been itching to use it after seeing all those yummy recipes with the fluffy icing.  Well, I mine just wasn't fluffing so I added some powdered sugar (have no idea how much, maybe 1-2 cups?) to thicken the mixture.

Regardless, the finally taste was AWESOMENESS!  It was so good!  The combination of hearty muffin/cupcake and the sweet light pumpkiny icing was delicious!

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