This recipe is supposed to be baked with bananas but somehow I missed it and only realized the missing bananas when I was into it. Anyway to solve the emergency, I chopped up 150g of pumpkin, microwaved it and mashed with the electric whisk together with the coconut. Phew! It did turn out pretty well.
This is a last minute baking thing so I am amazed that the entire process, minus the baking, took only 15 minutes.
125 g plain flour
1 tsp baking powder
1/4 tsp cinnamon
15 ml canola oil
150g mashed pumpkin
60g grated carrot
90g crushed pineapple
60g desiccated coconut
Preheat oven to 180C. Prepare tray with 9 big cupcake holder.
Sift ingredients under A. Set aside.
Beat B until frothy. In 3 batches, add A.
Finally, stir in C, mixing well.
Spoon batter to cupcakes,2/3 full.
Bake cupcakes at 180C for 25-30 minutes.
Serve with whipped cream cheese frosting, if desired.