Play Create Explore: Pumpkin Pineapple Cupcakes

Not quite what mine turned out to look like but WHATEVER!

Who wouldda thought--pumpkin and pineapple, but whoa! It's a heavenly combination!

Ingredients

2/3 cup shortening

2 eggs

3/4 cup REAL maple syrup (not pancake syrup)

1/2 cup 2% milk

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 teaspoon pumpkin spice
1 teaspoon nutmeg
1 cup canned pumpkin (REAL pumpkin,not the pumpkin pie filling)

1 can crushed pineapple, drained well

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

1-1/2 cups confectioners' sugar

Directions

In a large 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 pumpkin and pineapple.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar; beat until smooth. Frost cupcakes. (or just use store bought cream cheese frosting, which I think is more flavorful)

Makes 16 cupcakes. (I doubled the recipe and froze a whole bag full to save for Thanksgiving)

Mine weren't as magazine picture worthy but man they were delish!