Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift together flour, baking powder, salt and cinnamon; set aside. cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. beat in egg. combine pumpkin and milk in small bowl. add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. bake in 350 degree f. oven 20 minutes or until golden brown. serve hot with butter and homemade jam.

Target recipe: preheat oven to 375. in a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. if needed pulse mixture in a blender to get the pumpkin smooth. in a separate bowl, combine the almond flour, baking soda, salt and spices together. add the dry ingredients to the wet and mix until smooth and well combined. pour the batter into prepared muffin cups (i spray silicone cups with coconut spray oil) and fill 2/3 full. bake for 25-30 minutes or until golden brown and a toothpick comes out clean.