PUMPKIN CUPCAKES

Clarke does not like pecans so here is the cupcake recipe too!

* 16 Servings
* Prep: 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 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.