Pretzel Pumpkin Muffins
 

shortening
1 c. Snyder’s of Hanover Hard Sourdough Pretzels, very finely chopped
1 c. all purpose flour
1 t. baking powder
1/2 t. pumpkin pie spice
1/2 t. baking soda
1 c. brown sugar
1/3 c. shortening
2 eggs
1 c. pumpkin
1/2 c. milk
1/2 c. walnuts (optional)

Grease 12 muffin cups with shortening. Preheat oven to 350°. In a small bowl combine pretzels, flour, baking powder, spice, and soda. In another bowl, cream together brown sugar and the 1/3 cup shortening. Add one egg and beat well. Add the other egg and beat well. Stir in pumpkin and milk. Stir in flour mixture just until mixed. Add nuts is desired. Spoon into greased muffin pans. Bake 25 minutes at 350°. Remove from pan and cool on rack.