Pumpkin Muffins

Pumpkin muffins are perfect as a fall breakfast. Infused with cinnamon and made moist with pumpkin, they're sure to get your frosty mornings off to a warm start.

Ingredients:

1 cup unbleached flour, Sifted
2/3 cup sugar
2 tsp baking powder
1 large egg
1/4 tsp salt
1/2 cup canned, mashed pumpkin
1/4 tsp ground cinnamon
2 tbsp milk
1/4 cup vegetable shortening

Directions:

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. Beat in egg.

3. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition.

4.Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.

5. Bake in 350 degree F. oven 20 minutes or until golden brown.