Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal.
Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine. Attach the following recipe:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup Libby’s 100 percent Pure Pumpkin, 1 cup milk and 2 large eggs; mix until just moistened.
Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400-degree oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired.