Vegan Pumpkin Chocolate Chip Cupcakes

VEGAN PUMPKIN CHOCOLATE CHIP CUPCAKES

(from the book, Vegan Cupcakes Take Over The World)

INGREDIENTS:

1 can pumpkin

1/3 cup canola oil

1 cups granulated sugar

1/4 cup rice or soy milk

1 TSP  vanilla extract

1 1/4 cup 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 vegan choc chips

DIRECTIONS:

Preheat oven to 350 & line muffin pan w/ cupcake liners In a medium bowl, stir together pumpkin, oil, sugar, rice milk and vanilla. Sift the flour, baking powder, baking soda, cinnamon & salt. Stir together with a fork. Once well combined, fold in the chocolate chips. Fill liners two-thirds full. Bake for 22-24 minutes. Transfer to wire rack and let full cook before icing. The book calls for cinnamon icing, but I just used the fluffy buttercream frosting recipe and added some cinnamon.