Farmers' Pumpkin Pecan Cupcakes (1984)

•  2 cups sifted flour
• 4 tspns baking powder
• 1/2 tspn salt
• 1/2 tspn pumpkin pie spice
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1/2 cup shortening
• 1 cup mashed, cooked pumpkin
• 1/4 cup milk
• 2 eggs
• 1 cup chopped pecans

In a large bowl, sift together the flour, baking powder, salt, and pumpkin spice, and set aside.

In another large bowl, using mixer at medium speed, beat granulated sugar, brown sugar, and shortening until light and fluffy. Beat in pumpkin, milk, and eggs until blended.

Reduce speed to low, and beat in dry ingredients until well blended. With spoon, stir in chopped pecans.

Spoon batter into 24 paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full. Bake in 350-degree oven 30 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. Makes 24 cupcakes.

More "Lost" Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

Autumn Pumpkin Apple Bread (1982)

(Origin - "Farm Journal's Best-Ever Vegetable Recipes" by the Food Editors of the Farm Journal, 1984.)