|Shortening||2⁄3 Cup (10.67 tbs)|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs)|
|Canned crushed pineapple||8 Ounce, drained (1 Can)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
In a large mixing bowl, beat shortening until light and fluffy.
Add eggs, one at a time, beating well after each addition (mixture will appear curdled).
Beat in syrup and milk.
Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened.
Stir in the pumpkin and pineapple.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese and butter until fluffy.
Add confectioners' sugar; beat until smooth.