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Pumpkin Cupcakes
Excerpted from Taste of Home: Best Loved Recipes: 1485 Favorites from the World's #1 Food & Entertaining Magazine
By Taste of Home
Yield: 16 cupcakes
Prep: 30 min.
Bake: 20 min. + cooling

A unique mix of pineapple and pumpkin creates a cupcake with mouthwatering flavor.
-- Mary Relyea, Canastota, New York

Ingredients

Directions
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. 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.

3. For frosting, in a small bowl, beat the cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

About Taste of Home
Taste of Home is America's connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription www.TasteofHome.com or on your favorite digital download device.

For more information please visit http://www.TasteofHome.com, and follow on Facebook and Twitter