bring on the fall colored leaves below our feet. is it time yet?? i know i am rushing, but i can't wait til it cools a bit, we plant our fall garden, and we can spend some evenings out side with a long sleeved shirt. okay, so, it's almost fall. and i will be celebrating that "almost" when i make these yummy pumpkin cupcakes. i was one lucky girl when my gal pal trish and a plate full of these came knocking at my door. these could very well be the best cupcakes i have ever eaten. i can't wait to set aside some time and make these little babes. i can't stop thinking about them so i hope that time comes soon :)
here is the recipe....it's from the cookbook "vegan cupcakes take over the world"
pumpkin chocolate chip cookies with cinnamon icing
ingredients for cupcakes...
1 cup canned pumpkin...trish used pumpkin pie filling, so i guess either would work
1/3 cup oil 1 cup granulated sugar 1/4 cup soy milk or rice milk 1 tsp. vanilla.....trish omitted this and i would have been none the wiser =)
1 1/4 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/2 cup chocolate chips
preheat oven to 350F. line muffin tin with cupcake liners.
in medium bowl stir together pumpkin, oil, sugar, soy milk, and vanilla. add dry ingredients thru the salt. stir with fork only....not a beater, it will come out gummy. once well combined add chocolate chips.
fill liners 2/3 full. bake for 22-24 minutes. transfer to wire rack and let cool completely before icing.
cinnamon icing: 1/2 cup powdered sugar 1 tsp. cinnamon 2 T margarine, melted 1 T soy milk or rice milk 1/2 tsp vanilla
place sugar and cinnamon in a small bowl. add the margarine, soy milk, and vanilla and stir with a fork til smooth. keep at room remperature until ready to use. the mixture should look opaque and honey brown. if it's glistening a lot or looks too liquid, add a little extra powdered sugar.
*seems like these would be good without the icing even or with a little powdered sugar dusting