2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
1/2 c Butter, softened
1/2 c Packed light brown sugar
1/2 c Granulated sugar
3 Eggs
1 3/4 c Canned pumpkin, (16 ounce
-can)
1/4 c Milk
2 ts Orange zest
1 c Raisins, or dried apricots
-QUICK DRIZZLE FROSTING-
1 c Sifted powdered sugar
2 tb Milk, or fresh lemon juice
In medium bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. In large mixer bowl, cream butter and sugars.
Add eggs; beat until light and fluffy. Blend in pumpkin, milk, and orange
zest. Add dry ingredients; mix well. Stir in chopped fruits. Spoon mixture
into greased 2 1/2-inch muffin cups, filling 3/4 full. Bake in preheated
350F oven for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Immediately remove from pans; cool on wire racks. Drizzle
frosting. Makes 20 small cakes.
Yields
20 Servings
