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: put oven rack in middle position and preheat oven toe 350°f; put liners in muffin cups. whisk together flour and baking powder in a small bowl. whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. stir together cinnamon and remaining 1 tablespoon sugar in another bowl. divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.