Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: 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.

Target recipe: combine all dry ingredients into a mixing bowl. make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend. gently fold in pumpkin mixture until blended. let it rest for 7-10 minutes and put cupcake papers in pan, oil them. fill each paper cup very well for nice voluminous muffins. top with topping mixture and bake at 350f for 20-25 minutes or until done. place on wire rack until cool. enjoy!