Candy Corn Cupcakes

So I thought I was being all original when I came up with the idea to make cupcakes that look like candy corns. So I made up these cup cakes, and then I googled, and found another version here.

Mine is a bit healthier and kid-friendly, and actually these are really yummy for all! You have to try it to believe it! Seriously-yummy. Here is our version:

Candy Corn Cupcakes:

1st layer: Make a yellow cake mix according to package directions, but instead of the water add about 1 cup pumpkin puree.

2nd layer:

Make another yellow cake mix, according to package directions, but instead of water add 1-1 1/2 cups (2-3 bananas) mashed bananas.

Your batter will be thicker than regular cake batter. Spray your muffin tins, or use muffin tin liners. Fill the bottom 1/3 with pumpkin batter. Fill the next third with the banana batter.

Bake according to package directions.

When cool, top with your favorite cream cheese or vanilla frosting and candy corns. And there you have a yummy-semi-healthy-candy corn cupcake! You can hardly taste the banana in there...and for some reason we thought the flavored blended nicely, and my kids have been eating them non-stop. This recipe makes about 24-30 very nicely sized cupcakes.  Enjoy!