Cottage Cakes

Photo: flickr user Ken Lund

Ingredients

cup all-purpose flour

2 teaspoons baking powder

teaspoon baking soda

1 teaspoon ground cinnamon

teaspoon ground nutmeg

teaspoon salt

cup butter softened

cup packed light brown sugar

cup granulated sugar

3 eggs

cup canned pumpkin (16 ounce can)

cup milk

2 teaspoons orange zest

1 cup raisins or dried apricots

For Quick Drizzle Frosting

1 cup sifted powdered sugar

2 tablespoons milk or fresh lemon juice

Preparation

In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In large mixer bowl, cream butter and sugars. Add eggs; beat until light and fluffy. Blend in pumpkin, milk, and orange zest. Add dry ingredients; mix well. Stir in chopped fruits.

Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full.

Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans; cool on wire racks. Drizzle frosting.

Makes 20 small cakes.