Pumpkin Cupcakes

15 ingredients
3 steps

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

  1. 1
    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.
  2. 2
    Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  3. 3
    For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

Products Matching These Ingredients

Puremade Flavored Syrup

Puremade Flavored Syrup

Torani

D NOVA 4
Quaker Maple And Brown Sugar Instant oatmeal

Quaker Maple And Brown Sugar Instant oatmeal

Quaker

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Pear halves in heavy syrup

B NOVA 3

Shortening powder

E NOVA 4

Dried egg product whole eggs

E NOVA 3
Coco Light Syrup

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Maya Gold

D NOVA 2

Organic grade a large brown eggs

Roundy's Organics

A

Smoked salmon spread, maple original

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6 British Large Eggs

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Pure Maple Cream

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Vegetable shortening

C NOVA 4
All-Vegetables Shortening

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