Pumpkin Cinnamon Chip Muffins

Margaret Osgood emailed her recipe for Pumpkin Cinnamon Chip Muffins.

INGREDIENTS:

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 2/3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup pureed, cooked pumpkin (canned or fresh) - NOT pie filling
• 1 cup cinnamon chips (found in grocery aisle near chocolate chips)

INSTRUCTIONS:

1. Cream shortening and sugar with mixer.  
2. Add eggs and mix well.  
3. Add flour, baking soda, baking powder, and salt - mix well.  
4. Mix in pumpkin.  
5. Fold in cinnamon chips.  
6. Use muffin tins with paper liners.  Spoon enough batter to fill each cup - will make 15 muffins.  
7. Bake @ 350 for about 20-23 minutes.  
8. Test for doneness with toothpick.
9. Can be frozen and reheated.  ENJOY - best when warm!!