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. preheat oven to 350 degrees. put muffin liners in muffin pan. combine (sift) flour and baking powder. in a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt. whisk flour mixture into sugar/pumpkin mixture until just combined. stir in raisins. 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 golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes. cool muffins in pan for 5 minutes, then transfer to wire rack. cool to warm or room temperature.