Preheat oven to 375. Oil 12 muffin tin cups or muffin pan.
Sift together the dry ingredients.
Cream the shortening and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin and milk and mix well.
Add the dry ingredients in thirds mixing well after each addition.
Combine the sugar and cinnamon for the topping.
Spoon the muffin batter into the prepared muffin cups, filling them two-thirds full. Sprinkle the sugar-cinnamon mixture over the top. Bake until a a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
