Cottage Cakes
| Yield: | 20 Servings |
| Categories: | Muffins, Low-Fat, Breads |
| 2 1/4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| 1/2 | c | Butter, softened |
| 1/2 | c | Packed light brown sugar |
| 1/2 | c | Granulated sugar |
| 3 | Eggs | |
| 1 3/4 | c | Canned pumpkin, (16 ounce can) |
| 1/4 | c | Milk |
| 2 | ts | Orange zest |
| 1 | c | Raisins, or dried apricots |
| QUICK DRIZZLE FROSTING | ||
| 1 | c | Sifted powdered sugar |
| 2 | tb | Milk, or fresh lemon juice |
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