Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350°f line 24 muffin cups with paper baking cups. in large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. beat 2 minutes at high speed. fold in chocolate chips. fill paper-lined muffin cups 3/4 full. bake at 350°f for 15 to 20 minutes or until toothpick inserted in center comes out clean. cool in pan 5 minutes. remove from pan; cool 20 minutes or until completely cooled. stir cinnamon into vanilla frosting. frost cooled cupcakes.

Target recipe: preheat oven to 350-degrees f. grease baking sheets with margarine or spray with pam. in a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. stir in pumpkin, egg and vanilla. sift dry ingredients together (flour - salt) in a bowl. add dry ingredients to butter mixture, stirring well to combine. stir in chocolate chips and nuts or raisins (if desired). drop batter by spoonfuls on to baking sheets. bake for 12-15 minutes or until browned. cool on rack.