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.

jenn pierce, charlotte nc photographer

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!

jenn pierce, charlotte nc photographer

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

jenn pierce, charlotte nc photographer

jenn pierce, charlotte nc photographer

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

jenn pierce, charlotte nc photographer

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.

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.