Pumpkin Cupcakes 3 Recipe

  • 2/3 shortening
  • 2 Eggs
  • 3/4 maple syrup
  • 1/2 Milk
  • 1 1/2 all-purpose flour
  • 1 1/4 baking powder
  • 1/2 Salt
  • 1/2 baking soda
  • 1/2 ground ginger
  • 1/2 ground allspice
  • 1 canned pumpkin
  • 1 crushed pineapple, drained (8 ounce can)
  • Frosting
  • 1 cream cheese, softened (8 ounce pkg.)
  • 1/4 butter, softened
  • 1 1/2 Confectioners sugar
In a large mixing bowl, beat shortening until light and fluffy. Add eggs, one at a time, beating well after each addition, (mixture will appear curdled). Beat in syrup and milk Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened. Stir in pumpkin and pineapple. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely. Frosting: In a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes. Yields 16 cupcakes.
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