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I get to write this up as I am waiting for the oven to warm up enough to bake the muffins. I knew I had made the right choice as soon as I opened the can of pumpkin. While pumpkin is probably more associated with Thanksgiving (at least in the US), I thought pumpkin muffins would be a good tribute to all the lonely jack-o-lanterns on Halloween night!
- 1 cup unbleached flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup vegetable shortening
- 2/3 cup sugar
- 1 large egg
- 1/2 cup canned pumpkin
- 2 tablespoons milk
Directions:
- 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 mixture 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.
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