Categories: Muffins
      Yield: 4 servings
 
      1 c  Unbleached flour, sifted
      2 ts Baking powder
    1/4 ts Salt
    1/4 ts Ground cinnamon
    1/4 c  Vegetable shortening
    2/3 c  Sugar
      1    Large egg
    1/2 c  Canned, mashed pumpkin
      2 tb Milk
 
  Sift together flour, baking powder, salt and cinnamon; set aside. Cream
  together shortening and sugar in mixing bowl until ight and fluffy, using
  electric mixer at medium speed.  Beat in egg. Combine pumpkin and milk in
  small bowl.  Add dry ingredients alternately with pumpkin mixture to
  creamed mixture, stirring well after each addition.
   Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds
  full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve
  hot with butter and homemade jam.