2 1/4 c all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp 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 tsps orange zest
1 c raisins — or dried apricots
For Quick Drizzle Frosting——— 1 c sifted powdered sugar
2 tbsps milk — or fresh lemon juice
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.