Yield: 4 servings
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1 cup sifted flour
1/4 teaspoon salt
1/4 cup vegetable shortening
1 large egg
2 tablespoons milk
2 teaspoons baking powder
1/4 teaspoon cinnamon
2/3 cup sugar
1/2 cup canned pumpkin

Cooking time: 20 minutes
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Preheat oven to 350 degrees.

Grease 2 1/2 inch muffin pan cups.

Sift together flour, baking powder, salt and cinnamon ; set aside.

Cream together shortening and sugar in bowl until light and fluffy, using a mixer at medium speed.
Beat in egg.
Combine pumpkin and milk in a small bowl.
Add dry ingredients alternately with pumpkin mixture to cream mixture, stirring well after each additon. Spoon mixture into prepared muffin pans, filling 2/3 full.

Bake for 20 minutes or until golden brown.
Serve hot with margarine and jam.

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