1/2 c. shortening
1 1/2 c. sugar
2 eggs, beaten
2 1/4 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. pumpkin, cooked
3/4 c. milk
1/2 c. chopped nuts

Cream shortening; add sugar, blend in beaten eggs. Sift flour, baking powder, soda, salt and spices together. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture. Stir in chopped nuts, pour batter into 24 wax paper cups. Bake in muffin tins to help hold shape. Bake 25 minutes at 350 degrees. Cool. Cover with butter cream icing flavored with grated orange rind.