Here's what I changed: I used a 15 - oz can
of pumpkin (not pie filling — just pumpkin puree) in place
of the bananas; I swapped
out the spices for about 1 tsp each
of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume
of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the
batter as a
dozen standard muffins, which took about 20 minutes at 350.
Just at a glance, I'm seeing that (2) 8 - inch layers require 7 cups
of batter, and since my recipe yields 2 1/2
dozen 1 / 4 - cup cupcakes, that works
out to about 7 cups
of batter.