1/4 c. shortening
1/2 c. plus 2 tbsp. sugar
1 egg
1 c. plus 2 tbsp. flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 c. pumpkin
1/3 c. milk
Cupcake papers

Cream shortening and sugar until light and fluffy. Beat eggs separately and blend into sugar and shortening.

Combine pumpkin and milk.

Measure flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into separate bowl. Add dry ingredients alternately with pumpkin mixture to sugar, shortening and egg.

Pour batter into greased lined muffin tins, filling each 3/4 full.

Bake at 350°F for 25 to 30 minutes.

Serves 12.

ORANGE FROSTING:

1/4 c. butter
1 1/2 c. powdered sugar
1 egg yolk
1/4 tsp. vanilla
1 tbsp. orange juice concentrate

Cream butter with wooden spoon. Sift powdered sugar and gradually add to butter. Separate egg yolk from white. Add yolk to butter and powdered sugar. Stir in orange juice and vanilla.

Frost cupcakes as desired.