Vegan Pumpkin Chocolate Chip Cupcakes

Vegan Pumpkin Chocolate Chip Cupcakes

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Why not start with pumpkin cupcakes? They make the best way to portion control your dessert and cupcakes are wonderful to give to friends and family as a little way to say you care. This weekend I made Pumpkin Chocolate Chip Cupcakes based off the recipe in Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz, Terry Hope Romero and Sara Quin. If you’re looking for a simple cupcake recipe this is it! It’s pretty much fool proof! The cupcakes have a wonderful flavor, and aren’t extremely dense like many other vegan recipes. Even if you don’t keep your pantry stocked with baking supplies, you most likely have everything you need to make these except a can of pumpkin and that is simple to pick up while at the grocery store! If you plan on giving some of these sweet treats to your friends, I recommend at least doubling the recipe! Line muffin pan with cupcake liners. 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— don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips. Transfer to a wire rack and let fully cool before icing. Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. I have that cookbook but never have really tried to bake anything – will certainly have to give these a go! Joan: Thanks Nancy, let me know how you like it! Nancy: Looks delicious,I would like to try it....

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