Bria (trans_gression) wrote in vegancooking,

Chocolate Chip Pumpkin Cupcakes

I made the Chocolate Chip Pumpkin Cupcakes using the recipe from without the icing.

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The came out very moist and tasted like cake more than a cupcake, and I couldn't distinguish the pumpkin flavor that well. But, if you want a moist rich-tasting cupcake, this is the recipe for you. :)

I'll repost the ingredients list under the LJ cut

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1 cup canned pumpkin
1/3 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

1. preheat oven to 350
2. 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, then fold in chocolate chips.
3. fill liners 2/3rds full. bake for 22 to 24 minutes.

Enjoy :)

Tags: desserts-cakes-chocolate chip, desserts-cakes-pumpkin, desserts-cupcakes
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