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 degrees. combine all dry ingredients except walnuts in a large mixing bowl and mix well. in a separate bowl, slightly beat the eggs. add the remaining wet ingredients and mix well. add one third of the wet ingredients and stir in slowly. add second third and third third in the same manner. note: they taste the best when you don't overmix the batter, hence the slow stirring! fold in the walnuts. prepare muffin tins with papers. pour batter into muffin tins, leaving a little room at the top for rising. bake for 20-25 minutes.