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vegan pumpkin chocolate chip cupcakes

Monkey & Squirrel - Charlotte NC Photographer: vegan pumpkin chocolate chip cupcakes

Monkey & Squirrel - Charlotte NC Photographer

I'm Jenn, a stay at home/work at home mama to Penny, wife to Evan, and daughter, sister, and friend to a lot more. I absolutely love capturing beautiful every day moments from behind my lens, and I'm doing my best to do just that!

Wednesday, January 5, 2011

vegan pumpkin chocolate chip cupcakes


one of my all time favorite little treats to make during the fall/winter months are pumpkin chocolate chip cupcakes (to me they seem more muffin like though) from the vegan cupcakes take over the world cookbook.


they are so super easy to whip up and equally super yummy! most of the ingredients are things that you probably already have in your pantry, and i make sure to keep chocolate chips and canned pumpkin on hand at all times for whenever this craving occurs!


so this morning when the craving hit, i couldn't help but get in touch with my inner betty crocker!




topped with a bit of cinnamon sugar glaze, and along with a cup of tea, they made for quite a delightful little breakfast!



the recipe...

1 cup canned pumpkin
1/3 cup oil
1 c granulated sugar
1/4 cup soy milk
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chocolate chips

1. preheat oven to 350.

2. in a med. bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork -- don't use a mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill cupcake liners two-thirds full. Bake for 22 to 24 minutes (or approx 14 mins for mini's). Transfer to a wire rack and let fullly cool before icing.

CINNAMON ICING
1/2 c. confectioners sugar
1/2 teaspoon ground cinnamon
2 T. margarine, melted
1 T. soy milk
1/2 tsp. vanilla extract

Place sugar & cinn. in small bowl. Add margarine, soy milk & vanilla and stir with a fork until smooth. Keep at room temp until ready to use. The mix should look opaque and honey brown; if it's glistening a lot or looks too liquid, add a little conf. sugar.


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2 Comments:

Blogger samantha. said...

i am a vegetarian and my mom just bought me an amazing vegan cookbook that i can't get enough of! i will have to move on to baked goods and get this book asap!

xo
sami

January 5, 2011 at 2:41 PM  
Blogger Diana Mieczan said...

I could eat cupcakes all the time and those sound really yummy! Im going to save them for this weekend:) Happy New Year
Kisses

January 5, 2011 at 2:51 PM  

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