This is the most delicious and moist bread.  I love this bread, all year long!  This is the way my Mom used to make pumpkin bread.  I just turned it into cupcakes.  These freeze really well (without the frosting!)  

  • ⅔ cup shortening
  • 2 ⅔ cups sugar
  • 4 eggs
  • 1 can pumpkin
  • ⅔ cup water
  • 2 teaspoons baking soda
  • 3 ⅓ cup all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves (ground)

Preheat oven to 350.  Cream together shortening and sugar and add eggs, one at a time.  Next add pumpkin and water.  Mix well.  Blend in dry ingredients.  Using an ice cream scoop, scoop batter into lined muffin tins.  Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.  Remove from pan and cool on rack.  Wrap for freezer or store in airtight container; or wrapped in refrigerator for longest enjoyment.  However, this is so delicious, it’s going to be eaten up immediately!



  • 2 sticks of butter, softened
  • 1/2 cup canned pumpkin 
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 Tablespoons heavy cream
  • 1 Tablespoon orange juice
  • zest from half of one orange
  • 1 teaspoon orange extract (optional; vanilla may be used)

In a stand mixer, or a large bowl with a hand mixer, beat butter and pumpkin until well incorporated.  Add powdered sugar, slowly, then pumpkin pie spice, heavy cream, orange juice and orange extract (or vanilla).  Beat until desired spreading consistency, adding more heavy cream/orange juice if needed.  Spoon into a large zip-top freezer bag, then seal.  Push mixture to one corner and with scissors, snip one edge, then pipe onto cupcakes, or spread with spatula.