Mmm… Cupcakes

pumpkin_chocolate_chip

 

 

Although this is not a Great Blogging Event, I mentioned I was baking some cupcakes the other day for my brother-in-law and a few people expressed interest in the recipe.

This is adapted from the Pumpkin Chocolate Chip Cupcakes in the book Vegan Cupcakes Take Over the World.  I have removed the fat (1/3 c. of oil in place of the applesauce, if you insist) and have played with a few modifications. Hope you enjoy:

1 cup –  canned pumpkin*
1/3 cup –  unsweetened plain applesauce
1 cup – granulated sugar
1/4 cup – soy milk (or rice-, oat-, or cow’s milk, if you must)
1 tsp – vanilla extract
1 and 3/4 cup – all-purpose flour (can use WW, but will be gummier)
1/2 tsp – baking powder
1/2 tsp – baking soda
1/2 tsp – ground cinnamon
1/4 tsp – salt
1/2 cup – chocolate chips (or less)

1. Preheat oven to 350 F. Line muffin tins with cupcake liners. (If you’re going low fat, you may want to spray with Pam instead to facilitate easy removal).

2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together WITH A FORK.  Do not overstir or use mixer as it will make the batter gummy. Fold in the chocolate chips.

3.  Fill liners 2/3 full with batter. Bake 22-24 minutes. (This will take longer if using whole wheat flour). Let cool before icing.

*NOT pumpkin filling; can be replace with pureed butternut squash too.

Options:
1. Replace chocolate chips with raisins. Add 1/8 tsp. ground cloves and 1/8 tsp. nutmeg, if you enjoy “earthy” muffins.
2.  Make these cupcakes double chocolate by adding 1/2 cup of cocoa to the dry ingredients and reducing the flour to 3/4 cup.

Cinnamon Icing

1/2 cup – confectioners’ sugar
1/2 tsp – ground cinnamon
2 Tbsp – margarine, melted
1 Tbsp – soy milk
1/2 tsp – vanilla extract

Stir all ingredients together with fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it glistens too much, or is too runny, add a tad more icing sugar. Garnish with a final chocolate chip.

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