Yet another great recipe from "Vegan Cupcakes Take over The World". These Pumpkin Chocolate Chip cupcakes are just as good as they sound. Well at first I wasn't sure about pumpkin and chocolate together but it turned out to be really good. Since it's the first day of October I just had to make these. Happy Fall.
Pumpkin Chocolate Chip Cupcakes
1 cup canned pumpkin
1/3 cup oil
1 cup cane sugar
1/4 cup rice milk
1 teaspoon vanilla extract
1 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips
Preheat oven to 350 F. Line muffin pan with cupcake liners. In bowl, stir together pumpkin, oil, sugar, rice milk, and vanilla. Sift in flour, baking, baking powder, baking soda, cinnamon, salt. Stir together with a fork. Once combinded, fold in chocolate chips. Fill liners two-thirds full. Bake for 22 minutes. Let cool and ice with cinnamon icing.
Cinnamon Icing
1/2 cup powder sugar
1/2 teaspoon ground cinnamon
2 Tablespoon earth balance butter
1 Tablespoon rice milk
1/2 teaspoon vanilla extract
Mix in bowl and stir with fork until smooth. Keep at room temperature.
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