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Pumpkin-Banana cupcakes with Mascarpone frosting

October 6, 2017


This fall favorite flavor gets bumped a notch with an odd addition you wouldn't normally think of during the autumn months.  


It's B-A-N-A-N-A-S!

Nothing basic here.  By mashing ripe bananas into the pumpkin muffin batter, the creamy and moist texture of the bananas lends itself to the muffin and offers a dense but fluffy cupcake as a finished product.  The banana and pumpkin flavors also pair well with one another as the browned butter and pumpkin spices amplify one another.  Can't forget that Mascarpone frosting that tops it all off!


Email us at eventplanner@morselsandmixology.com 

for recipe or questions. Can be made gluten free, vegan, and with no egg. 

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