Yield: 16 cupcakes | Prep time: 30 mins | Bake time: 20 mins + cooling

Ingredients

2/3 cup shortening

2 eggs

3/4 cup maple syrup

1/2 cup milk

1-1/2 cups all-purpose flour

1-1/4 tsps baking powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp ground ginger

1/2 tsp ground allspice

1 cup canned pumpkin

1 can (8 oz) crushed pineapple, drained

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioner’s sugar

Instructions

  1. In a large mixing 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. Comnine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat 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 comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioner’s sugar; beat until smooth. Frost cupcakes.