2 c. sifted flour
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1/2 c. milk
1 c. mashed fresh pumpkin
1/4 c. salad oil

Sift flour, sugar, baking powder, salt and cinnamon into a bowl. Beat egg; mix in milk, pumpkin and salad oil. Make a well in center of flour mixture; pour in pumpkin mixture all at once. Sir quickly until flour is just moistened. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 25 minutes, or until done. Run spatula around each muffin to loosen; serve immediately. Makes about 15 (2 1/2 inch) muffins.