| | Directions | | 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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| Ingredients | | - |  | 2/3 cup shortening |
| - | | 2 Eggs |
| - | | 3/4 cup maple syrup |
| - | | 1/2 cup Milk |
| - | | 1 1/2 cups all-purpose flour |
| - | | 1 1/4 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/2 teaspoon ground allspice |
| - | | 1 cup canned pumpkin |
| - | | 1 can crushed pineapple, drained (8 ounce can) |
| - | | Frosting |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1/4 cup butter, softened |
| - | | 1 1/2 cups Confectioners sugar |
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