Pumpkin Cupcakes 3 Recipe

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 pumpkin and pineapple. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely. Frosting: In a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes. Yields 16 cupcakes.