Superstorm Sandy left our offices without power for almost a week. So what do you do when you come back to the test kitchen after a week of being away to find that the stoves aren’t working, the food in the fridge is all spoiled, and there are a couple of mushy, brown bananas on the kitchen counter? You bake. At least that’s my instinct!
So, here is my recipe for some tasty little post-hurricane cupcakes using the ingredients we had leftover in the kitchen (plus a little help from our friends in the Living kitchen). I didn’t have enough bananas on hand so I added some canned pumpkin. Weird? A little. Delicious? Definitely.
Banana Pumpkin Cupcakes
When I write a recipe like this I always struggle about whether to call it a "cupcake" or a "muffin" recipe. This one is somewhere in between, but I went with "cupcake" because it's so sweet and has chocolate.
4 large eggs
2 1/4 cups sugar
3 1/4 cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 cups mashed overripe bananas (about 4 large) [don't have brown bananas on hand? Check out this easy tip for browning bananas!]
1 cup pumpkin puree
1/3 cup buttermilk
1 tablespoon vanilla extract
1 cup chopped semisweet chocolate
Heat oven to 350°. With a mixer, beat together eggs and sugar until pale and thick, 5 minutes. Meanwhile, in a large bowl whisk together flour, baking soda, cinnamon, and salt.
Add oil, bananas, pumpkin, buttermilk, and vanilla to egg mixture. Fold in flour mixture and chocolate. Line 24 standard muffin tins with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to20 minutes. Let cool completely in pan on wire rack.