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: preheat oven to 350°; grease 18 regular muffin cups (need two pans). in a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. in a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended. stir in pears until combined. add the egg mixture to the flour mixture and stir until just blended. divide batter equally among prepared muffin cups. sprinkle with brown sugar. bake for 30-35 minutes or until tops are golden and a pick comes out clean. let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.