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Pumpkin Muffins

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup vegetable shortening
2/3 cup granulated sugar
1 large egg
1/2 cup cannned pumpkin
2 tablespoons milk
Cupcake wrappers

1. Sift together flour, baking powder, salt, and cinnamon in a bowl. Set aside.
2. Cream together sugar with shortening in a mixing bowl until light and fluffy; beat in egg.
3. Combine pumpkin with milk in a small bowl; stir until mixed.
4. Stir dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon into cupcake wrapper-lined muffin tins, filling two-thirds full.
5. Bake in a 350*F oven for 20 minutes, or until golden brown. Remove from oven. Slightly cool before transfering to a wire rack.

Makes 1/2 dozen muffins.