Pumpkin Chocolate Chip Cupcakes
By: Helen Pitlick
Published: Wednesday, December 9, 2009 - 12:14am

Ingredients




1 cup canned pumpkin
 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

Preparation

1 Preheat oven to 350 degrees F. Line a muffin tin with liners. 2 In a medium bowl, combine pumpkin, oil, sugar, soy milk and vanilla. Stir in flour, baking soda, baking powder, cinnamon and salt. Stir with a fork. 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.

About


From Vegan Cupcakes take over the world by Isa Chandra Moskowitz and Terry Hope Romero.