A great fall treat and perfect for back to school lunches or enjoying afternoon coffee with friends!
Ingredients:
1 cup canned pumpkin
1/4 tsp. Soda
1/2 cup shortening
2 eggs
1 1/4 cup sugar
2 1/4 cup flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Ginger
1/2 tsp. Cinnamon
Directions:
Stir soda into canned pumpkin. Cream together sugar and shortening. Add eggs. Sift together dry ingredients add alternately with pumpkin to the shortening mix.
Grease muffin tins, dust with flour or use liners. Fill 2/3 full. Bake at 375 degrees for 20 - 25 minutes.
—Judy Lange