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Pumpkin Cupcakes

Pumpkin Cupcakes
A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.—Mary E. Relyea, Canastota, New York
16 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 2 eggs
  • 3/4 cup maple syrup
  • 1/2 cup 2% 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

Directions

  • In a large 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 inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to a wire
© Taste of Home 2013

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Pumpkin Cupcakes (continued)

Directions (continued)

  • rack to cool completely.
  • For frosting, in a small bowl, beat cream cheese and butter until
  • fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes.
  • Yield: 16 cupcakes.
Nutrition Facts: 1 cupcake equals 303 calories, 17 g fat (7 g saturated fat), 50 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013