Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

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.