These are Vegan for I don't eat dairy at all. I get Vegan Chocolate Chips from Wegman's they come in a white bag Wegman's brand and usually are only $.99 can't beat that!
Makes 12 Cupcakes
Ingredients
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar ( I use pure cane raw sugar)
1/4 cup soy milk
1 teaspoon vanilla extract
1 3/4 cup all purpose flour ( I use whole wheat baking or natural unbleached flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt ( I use pink Himalayan salt healthiest)
1/4 cup chocolate chips
Cinnamon Icing (recipe below)
Directions
- preheat oven to 350 F. Line muffin pan with cpcake liners
- In a medium bowl, stir together pumpkin, oil, sugar, soy mil, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork--don't use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
- Fill liners 2/3 full. Bake for 22-24 minutes. Transfer to a wire rack and let fully cool before icing.
Cinnamon Icing
1/2 cup confectioners sugar
1/2 teaspoon ground cinnamon
2 tablespoons earth balance vegetable spread, melted
1 tablespoon soy milk
1/2 teaspoon vanilla extract
Directions
- Place sugar and cinnamon in a small bowl,. Add the vegetable spread, soy milk and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it's glistening a lot or looks too liquid, add a little extra confectioners' sugar.
To Assemble:
- Take a small plastic sandwich bag and cut out a tine hole in one edge or fit a pastry bag with a small-holed decorating tip. Fill the bag with icing and pipe it out Jackson Pollack style onto the cupcakes. You may also opt to pipe it in zig-zags, lines, swirls or drizzle. Let the icing set at room temperature or refrigerated.