Pumpkin hummingbird cupcake

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.

A:

125 g plain flour

1 tsp baking powder

1/4 tsp cinnamon

B:

125g sugar

15 ml canola oil

2 eggs

C:

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.