Recipe--Pumpkin Nut Muffins

Yum! I had a couple of requests for the recipe Hubby made last night, so I decided to share. Hubby was kind enough to send me off to work today with 1-1/2 dozen of these and my coworkers loved them as much as we did!

PUMPKIN NUT MUFFINS

2/3 c. shortening
2-2/3 c. sugar
4 eggs
1 can pumpkin (16 ounces)
2/3 c. water
3-1/3 c. all-purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins
1/2 c. shredded coconut

Heat oven to 350 degrees. Either grease cupcake pans or use cupcake papers--the recipe will make about 2-1/2 dozen muffins.

In large bowl, cream shotening and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts, raisins, and coconut.

Fill cupcake pans/papers about 2/3rds full. Bake approximately 35 minutes until wooden pick inserted in center comes out clean.

Cool muffins and top with cream cheese frosting if desired. To make frosting, beat 8 oz. of softened cream cheese with 1 pound of powdered sugar. Add 1 tsp. vanilla. Add approximately 2 tablespoons of milk, a little at a time--enough to make frosting smooth.

Now, sit down with a muffin or two and your favorite warm beverage and enjoy Autumn!