Pumpkin Cupcakes

These sounded so good so I just have to give them a try, found the recipe in the cake cookbook. It seems that the book is composed of a collaboration of recipes of woman from all over the US. This one was from
"Mrs. Arthur Ray from Hohenwald, Tennessee" Isn't weird how woman back then not only changed their last name but they became Mrs (insert husbands full name here)

PUMPKIN CUPCAKES

1/2 c. shortening
1 1/2 c. sugar
2 eggs, beaten
2 1/4 c. all purpose flour
2. 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1 c. pumpkin, cooked ( I used a can of purred pumpkin)
3/4 c. of milk
1/2 c. chopped nuts

Cream shortening; add sugar, Blend in beaten eggs. sift flour, baking powder, soda, salt and spices together. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture. Stir in chopped nuts; pour batter into 24 waxed paper-lined cups. Bake in muffin tins to help hold shape. Bake 25 minutes at 350 degrees; cool.

Before heading into the oven



I then decided to do a creme cheese frosting

This one is by Mrs. Delbert L. Jullum from Detroit, Michigan

CREAM CHEESE FROSTING
1 3-oz pkg. cream cheese
2 tbsp. shortening
2 c. powdered sugar
2 to 3 tbsp. milk or cream ( I over did it with the milk and had a soupy frosting)
1 tsp. vanilla

combine all ingredients in small mixing bowl. Beat with mixer until fluffy. Additional milk or cream may be added, if needed.



They were so good. I swear.



The hubby came home to a delicious treat.