Monday, February 25, 2013

{Almost} Vegan Pumpkin Chocolate Chip Cupcakes


This is one of my earliest blog recipe posts but I have been wanting to repost it forever with new pictures. I made these cupcakes at least once a month if not more because they are so easy and everyone loves them : )

I know what you are thinking, "What is a vegan cupcake and why would you want to bake one?" A few years ago I would have thought the same thing. Then my aunt (who is vegan) gave me the cookbook Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule


This cookbook is filled with amazing recipes that also happen to be vegan. This means that they have no eggs or dairy (read: butter) in them yet somehow they are still amazing. 


The best recipe in my opinion, and that of my family and coworkers, is the Pumpkin Chocolate Chip Cupcakes. I call them almost vegan because I don't always use almond milk instead of regular milk. I also do not pair them with a vegan icing although the one in the book looks amazing too.



I pair these cupcakes with an icing recipe from Martha Stewart's Cupcakes. You can make this recipe using a regular cupcake pan or in mini version. Here are the recipes!




Pumpkin Chocolate Chip Cupcakes


  • 1 cup canned pumpkin
  • 1⁄3 cup oil
  • 1 cup granulated sugar
  • 1/4 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
1. Preheat oven to 350ºF. Line muffin pan with cupcake liners.
2. 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.



3. Fill liners two-thirds full. Bake for 22 to 24 minutes (less if making the minis). Transfer to a wire rack and let fully cool before icing.




Martha Stewart's Brown-Sugar Cream Cheese Frosting


  • 1 stick of butter at room temperature
  • 8 oz (1 package) of cream cheese at room temperature
  • 1 cup of firmly packed brown sugar
  1. Beat all 3 ingredients on medium-high with an electric mixer until smooth and creamy.
  2. Best use immediately but can be refrigerated for up to 3 days.
  3. Ice cupcakes only when they are completely cooled for best results.

Check Out My Pinterest Boards

Printfriendly

Other Posts You May Like!

ShareThis