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, pumpkin pie spice, baking soda and salt; set aside
1: Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well
2: Add dry ingredients all at once, stirring just enough to moisten
3: Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full
4: Sprinkle with crumb topping
5: Bake in 400 degree F
6: oven 18 to 20 minutes or until golden brown
7: Serve hot with homemade jelly or jam
8: CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl
9: Mix until crumbly
10: From The Redbook Bread Book and Farm Journal's Complete Home Baking Book
11: File ftp://ftp
12: idiscover
13: co
14: uk/pub/food/mealmaster/recipes/muffins
15: zip