Vegan Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

What a better way to kick off my involvement with Vegan MoFo than to feature a recipe from “Vegan Cupcakes Take Over the World!”

I considered topping the cupcakes with a cinnamon buttercream frosting to make them more decadent, but I decided that it would be better to be lighter - post Halloween! These babies are moist & delish, & would be perfect with a cup of Vanilla & Cinnamon tea for a late night treat, or even as an indulgent breakfast with coffee!

“Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing”

Cupcakes:

1 cup organic canned pumpkin

1/3 cup oil

1 cup granulated vegan sugar

1/4 cup soy milk

1 tsp. vanilla extract

1 1/4 cups all purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 cup vegan chocolate chips

Preheat oven to 350 degrees F. Line muffin pan with cupcake liners

In a medium bowl, stir together pumpkin, oil, sugar, soy milk, & vanilla. Sift in the flour, baking powder, baking soda, cinnamon & salt. Stir together with a fork. Once well combined, stir in the chocolate chips.

Fill liners two-thirds full. Bake for 22-24 minutes. Transfer to a wire rack & let fully cool before icing.

Cinnamon Icing:

1/2 cup confectioners’ sugar

1/2 tsp ground cinnamon

2 Tbsp. margarine, melted

2 Tbsp. soy milk

1/2 tsp. vanilla extract

Place sugar & cinnamon in a small bowl. Add the margarine, soy milk, & vanilla & stir with a fork until smooth. Keep at room temperature. The mixture should look opaque & honey brown.

To Assemble:

Take a small plastic sandwich bag & cut out a tiny hole in one edge. Pipe icing in zigzags, lines, or swirls. Let icing set at room temperature or refrigerated.