Pumpkin Mini Muffins

Recipe from COOKS.COM

INGREDIENTS
1 1/3 cups white sugar
1/3 cup shortening
2 eggs, beaten
1 cup pumpkin
1 3/4 cup flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/3 cup milk
1/2 cup chopped nuts (optional)

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease mini-tins/pans.

2. Combine sugar and shortening; beat until fluffy. Add beaten eggs and pumpkin. Mix together.

3. Combine the dry ingredients and add to batter alternating with milk. Optional 1/2 cup nuts may be added.

4. Bake at 350 degrees in greased pan: mini-muffins 10-12 minutes; bread loaf 1 hour.

To cook the pumpkin, quarter a pie pumpkin and take out the seeds. Place in the top basket of a double boiler and steam for 20 minutes. The pulp will pull right off of the pumpkin skin. Place the cooked pumpkin in a blender or food processor to puree and voila you have “Libby’s” pumpkin to use in any recipe. It really does taste fresher!! For more information visit pickyourown.org/pumpkinpie.php