1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
0: Sift together flour, baking powder, salt and cinnamon; set aside
1: Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed
2: Beat in egg
3: Combine pumpkin and milk in small bowl
4: Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition
5: Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full
6: Bake in 350 degree F
7: oven 20 minutes or until golden brown
8: Serve hot with butter and homemade jam
9: From The Redbook Bread Book and Farm Journal's Complete Home Baking Book
10: File ftp://ftp
11: idiscover
12: co
13: uk/pub/food/mealmaster/recipes/muffins
14: zip