Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350°f mist an 8-inch square pan with cooking spray and then line with parchment paper. melt the butter needed for recipe and let cool. whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. stir in baking soda, baking powder, pumpkin spice and salt. stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix). fold in chocolate chips and walnuts. scrape batter into pan and smooth top. bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes. let cool in pan on a wire rack for 5 minutes. invert onto rack and then immediately turn right side up onto another rack to cool completely.

Target recipe: in large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. mix dry ingredients together and mix into pumpkin mixture. fold in chocolate chips. fill greased or paper-lined muffin cups 3/4 full. bake at 400 f for 16-20 minutes. let cool before taking out of pan.