Recipes- Pumpkin Cupcakes

mmmmm....chocolate chip pumpkin cupcakes.......

This recipe is another one taken from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero.

Pumpkin Chocolate Chip Cupcakes

1 cup Canned Pumpkin
1/3 cup Oil
1 Cup Sugar
1/4 cup Soy Milk
1 teaspoon Vanilla
1 and 1/4 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 to 1 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup to 1 cup Chocolate Chips
top with Cinnamon Icing (to follow the recipe)

1. Preheat oven to 350; line muffin pan with liners
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in flour, baking soda, baking powder, salt, and cinnamon. Stri together with a fork- don't use a hand mixer, as it will make the batter gummy. Once well combined, fold in chocolate chips.
3. Fill liners 2/3 full. Bake for 22-24 minutes. Transfer to a wire rack and cool completely before icing.

Cinnamon Icing

1/2 cup Confectioner's Sugar
1/2 teaspoon Cinnamon
2 tablespoons Earth Balance Soy Spread (melted)
1 tablespoon Soy Milk
1/2 teaspoon Vanilla

1. Place sugar and cinnamon in a small bowl. Add the margarine (Earth Balance), soy milk, can 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 is glistening a lot or looks too liquid, add more sugar.