This recipe comes straight out of my tasteofhome BEST LOVED Recipes cookbook.
If you can only have ONE cookbook, this is the one.
This recipe makes about 16 fabulous, mouth watering, and uber flavorful pumpkin cupcakes.
Hands down, my favorite pumpkin cupcake EVER.
2/3 cup shortening
3/4 cup maple syrup (I use organic)
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
- 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 in 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 the cream cheese and butter until fluffy. Add confectioner’s sugar; beat until smooth. Frost cupcakes.
Taste of Home Best Loved Recipes (page 198) [Top 100 Recipe]
If you end up making these, be sure to tell me how it went in the comments below!