Vegan Pumpkin Chocolate Chip Cupcakes

What is it about Cupcakes that make them so adored by one and all? I think its just being able to have your own mini cake ,not to be shared …ALL YOURS. This is another winner from Isa Chandra Moskowitz and Terry Hope Romero. They suggest a light coating of Cinnamon flavored icing ,but really pick your favorite frosting.

Makes 12

1 cup canned pumpkin

1/3 cup oil

1 cup granulated sugar

1/4 cup soy milk

1 teaspoon vanilla extract

11/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips

Preheat oven to 350*F. Line muffin pan with cupcake liners.

In a medium bowl,stir together pumpkin,oil, sugar,soy milk and vanilla. Sift in the flour, baking powder,baking soda,cinnamon,salt. Stir together with a fork-Don’t use a hand held 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 fully cool before icing.


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