Quick Pumpkin Muffins

• 1 cup flour, unbleached all-purpose sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon ground
• 1/4 cup vegetable shortening
• 23 cups sugar
• 1 each eggs
• 1/2 cup pumpkin canned, mashed
• 2 tablespoons milk

1. Sift together flour, baking powder, salt and cinnamon; set aside.
2. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed.
3. Beat in egg.
4. Combine pumpkin and milk in small bowl.
5. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.
6. Spoon batter into paper-lined 2 1/2 inch muffin-pan cups, filling 2/3rds full.
7. Bake in 350F (180C) oven 20 minutes or until golden brown.
8. Serve hot with butter and homemade jam.

flour, baking powder, salt, cinnamon ground, vegetable shortening, sugar, eggs, pumpkin, milk

Taken from recipeland.com/recipe/v/quick-pumpkin-muffins-1983 (may not work)