Cupcakes #Pumpkinchocolatechipw/ cinnamonfrostingcupcakes

Pumpkin Chocolate Chip Cupcakes

with Cinnamon Icing

 
 
 
Makes 16 cupcakes
 
1 cup canned pumpkin
1/3 cup oil (I used vegetable but be creative!)
1 cup white sugar
1/4 cup milk (moo, bah)
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 c. chocolate chips
 
Directions:
 
1.      Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
 
2.      In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, and salt. Stir together with a spoon, gently careful to not over stir. Layer the chocolate chips in and stir batter until combined.
 
3.       Spoon batter into cupcake liners 2/3 way full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fully cool before icing.
 
Cinnamon Icing
 
1/2 c. powdered sugar
1/2 tsp. ground cinnamon
2 T. margarine
1 T. milk
1/2 tsp. vanilla extract
 
Directions
 
Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. The mixture should look honey colored.