Vegan Pumpkin Chocolate Chip Cupcakes (Recipe)
Pumpkin Chocolate Chip Cupcakes
1 cup canned pumpkin
1/3 cup oil
1 cup white sugar
1/4 cup soy, rice, almond or other non-dairy milk
1 tsp vanilla extract
1 1/4 cup white flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup chocolate chips
1. Preheat the oven to 350F. line muffin pan with cupcake liners.
2. in a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in flour, baking powder, baking soda, cinnamon and salt. Stir together and fold in chocolate chips.
3. fill liners two-thirds full. bake for 22 to 24 minutes. transfer to wire rack and cool before decorating.
I topped them with a buttercream cinnamon vanilla frosting. I can't remember the measurements I used but it was icing sugar, buttery spread, ground cinnamon and vanilla extract. I decorated over top of this frosting with chocolate chips and coconut buttercream flowers(number 19 tip)... :)