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1 cup Flour, Sifted
2 teaspoon Baking Powder
¼ teaspoon Salt
¼ teaspoon Cinnamon
4 tablespoon Shortening
2/3 cup Sugar
1 large Egg
½ cup Pumpkin, Mashed
2 tablespoon Milk
Sift together flour, baking powder, salt and cinnamon. Cream together shortening and sugar in mixing bowl until light 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 batter into paper lined 2 1/2-inch muffin pan cups, filling 2/3 full. Bake in 350f oven 20 minutes or until golden brown. Serve hot with butter and jam.
2 teaspoon Baking Powder
¼ teaspoon Salt
¼ teaspoon Cinnamon
4 tablespoon Shortening
2/3 cup Sugar
1 large Egg
½ cup Pumpkin, Mashed
2 tablespoon Milk
Sift together flour, baking powder, salt and cinnamon. Cream together shortening and sugar in mixing bowl until light 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 batter into paper lined 2 1/2-inch muffin pan cups, filling 2/3 full. Bake in 350f oven 20 minutes or until golden brown. Serve hot with butter and jam.