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 400°f. grease 12 muffin cups. combine flour, baking powder, baking soda, nutmeg, and ginger, and set aside. in a separate bowl, beat eggs, sugar, pumpkin puree, oil, water and vanilla until well blended. add flour mixture and mix until just combined. fold in cranberries, vanilla chips and 1 tablespoon nonpareils. spoon mixture into muffin cups, filling each about 2/3 full. sprinkle remaining nonpareils on top. bake for about 25 minutes, or until tops of muffins spring back when lightly touched. dust tops lightly with powdered sugar while still warm.