This recipe is taken from my upcoming book – Plain & Simple Traditions: Amish & Mennonite Holidays. They are absolutely wonderful!
1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 can (15 ounces) pure pumpkin puree
1/2 cup Crisco shortening
1 teaspoon vanilla extract
Preheat the oven to 375 degrees.
Line the wells of standard size muffin baking pan.
Mix all of the dry ingredients in a medium sized bowl and set aside.
Mix the wet ingredient in another medium sized bowl.
Combine the wet and dry ingredients and stir.
Pour batter into the liners until they are nearly full.
HINT: I use a gravy ladle in order to keep from dripping batter onto the tray.
Bake for 20-22 minutes.