PUMPKIN CUPCAKES

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup canned solid-pack pumpkin
3/4 cup milk
1/2 teaspoon baking soda
1/2 cup canned walnuts, chopped
Frosting (as needed)

Heat oven to 350 degrees F. Greased or paper-line 24 muffin tin cups.

Sift flour, baking powder, salt and spices; set aside.

Beat sugar and shortening until fluffy. Beat in the eggs, one at a time.

Mix the pumpkin, milk and baking soda. Add to the shortening mixture alternately with dry ingredients. Mix just until well blended. Stir in nuts. Fill prepared muffin tin cups 3/4 full.

Bake for 25 minutes or until one of the center muffins springs bake when pushed. Cool on a rack.

Frost with your favorite frosting, if desired

Makes 24
Source: Canned Food Alliance