Pumpkin Chocolate Chip Cupcakes with Cinnamon Glaze Icing

I almost didn't make these. The title just wasn't calling my name. I think I was afraid they wouldn't hold a candle to my regular pumpkin bread or pumpkin scones. But, because we're in pumpkin season and I had some left-over pumpkin (that's the last time I'll say pumpkin), I gave them a try. They're so easy and so good! I feel like a lot of you might be thinking "yeah, they're probably vegan good but not dairy and eggs and butter good." But, really, they're just as good! Even the man of the house agrees.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Glaze Icing

Courtesy of Isa Chandra Moskowitz {Vegan Cupcakes Take Over the World}

1 cup canned pumpkin
1/3 cup oil
1 c granulated sugar
1/4 cup soy milk
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 cup chocolate chips

 

Preheat oven to 350. In a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork -- don't use a mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips. Fill cupcake liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fullly cool before icing.

Cinnamon Icing
1/2 C. confectioners sugar
1/2 tsp. ground cinnamon
2 T. margarine, melted
1 T. soy milk
1/2 tsp. vanilla extract

Place sugar & cinnamon in small bowl. Add margarine, soy milk & vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mix should look opaque and honey brown; if it's glistening a lot or looks too liquid, add a little more sugar. Put the icing in a small sandwich bag and cut a hole in it (or use a pastry bag). Pipe icing on in stripes or zigzags or swirls.