Cottage Cakes

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.