Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a small bowl stir together flour, 3 t yellow cornmeal, sugar, baking powder and salt. make a well in the center of the dry ingredients. stir together beaten egg yolk, milk and melted butter. add all at once to the dry ingredients, stirring just till moistened. line two 6-ounce custard cups with paper baking cups. fill cups 2/3rds full. sprinkle a little additional cornmeal atop muffins. micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (when done, the surface may appear moist but a wooden pick inserted near the center should come out clean.).

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.