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Pumpkin Cupcakes




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Pumpkin-Cupcakes

List of 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 (8 ounces) crushed pineapple, drained
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar

Recipe



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 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.