2 1/4 cup All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Salt
1/2 cup Butter, softened
1/2 cup Packed light brown sugar
1/2 cup Granulated sugar
3 Eggs
1 3/4 cup Canned pumpkin, (16 ounce can)
1/4 cup Milk
2 tsp Orange zest
1 cup Raisins, or dried apricots
QUICK DRIZZLE FROSTING
1 cup Sifted powdered sugar
2 tbsp Milk, or fresh lemon juice
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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. Posted to Digest eat-lf.v096.n238
From: <ebburtis@ix.netcom.com>
Date: Thu, 5 Dec 96 08:45:01 -0500
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