Saturday, October 23, 2010

Pumpkin chocolate chip cupcakes {Vegan style}

If you love Fall {And pumpkins} as much as I do, you're going to love these cupcakes! They are simply put, amazing. Really. I made 18 the day before yesterday and between friends, Micah's work and Family, they are already gone! I have some awesome friends whom are not vegan, they came over last night and one in particular hates, hates anything with any "vegetables" in it, and he loved them! I was shocked he even ate one. Micah took a couple to work and all of the ladies there loved them, so much so that I have to bake a ton for him to take to a pot luck next week. I'm pretty excited! 
I got the recipe from the best Vegan cupcake recipe book there is out there, "Vegan cupcakes take over the world." If you have friends or Family that can't have dairy, but still want to bake something for them this holiday season bake a treat from this book. They'll love it! 

Vegan pumpkin chocolate chip cupcakes with cinnamon frosting:

1 cup canned pumpkin
1/3 cup oil (I used canola)
1 cup granulated sugar
1/4 cup 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
1/2 teaspoon salt
1/2 vegan chocolate chips (Ghiradelli semi-sweet chocolate chips are vegan)


1. Pre-heat your oven to 350* and line your muffin tins with cupcake liners

2. In a medium bowl, stir together pumpkin puree, 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 handheld mixer as it will make your batter gummy. Once it is well mixed (no clumps of anything) fold in your chocolate chips. 

3. Fill your cupcake liners about two-thirds full. (I used an ice cream scoop!) Bake for 20-24 minutes. Transfer to a wire rack and let them fully cool before you put your frosting on.

Cinnamon "buttercream" frosting:

3 cups of powdered sugar
1/2 cup of non hydrogentated shortening (I used vegetable)
1/2 teaspoon ground cinnamon
1/2 cup vegan margarine (I used blue bonnet light)
1 tablespoon of soy milk
1 1/2 teaspoon of vanilla extract


Beat the shortening and margarine together until well mixed and fluffy. Add your powdered sugar and cinnamon and beat for 3 more minutes. Now add your vanilla and soy milk, beat for another 5 minutes until fluffy.
It says to keep at room temp, but I like to put it in the fridge to make it a little more firm. 

To assemble your cupcakes:

If you don't have a parchment bag for frosting, you can use a plastic sandwich bag! Cut a small hole in one corner after filling it with your frosting. You can use any decorating tips you want depending on the design you want to achieve. I don't have anything cool like that here, so I just cut the small hole and swirled it on :) 

And voila, you now have cute and fabulous tasting Vegan cupcakes! 




  1. Yummy!
    Thanks for visiting my page. I'm already following your blog. Can't wait for upcoming posts.


  2. Following from Relax & Surf Sunday! Hope you'll visit me at :)

    While you're there, feel free to enter my LOW ENTRY giveaways & enter any giveaways you might have in my DAILY giveaway linky!

  3. Thanks for stopping by my blog and following! I'm now following you as well :)

    Those cupcakes look yummy!

  4. Thank you for stopping by my blog and for your kind comments. Your blog is awesome and I am definitely making your pumpkin cupcakes. They look wonderful, maybe I can even have a little bite! Thanks for sharing. I will be back. Jana

  5. I think I'm in heaven. thank you.

    Thank you for stopping by my blog. I am already a follower
    Please feel free to check out my current giveaways-

  6. Yum! One of my good friends is vegan and she'd love those!

  7. IT really is the best dessert cookbook ever! I like the gingerbread cupcakes with lemon cream cheese frosting.

    Cool blog!

  8. Yes it is! Mmmmm, I may have to try those! I want to do the oreo ones next :)

  9. Thanks for all of the sweet comments everyone!

  10. How can I resist these? Well, I can't :) I think I will make some to bring to work this week that way I won't go wild on them at home ;)

  11. Sarah, I know right! SO good. Let me know how they turn out :) Hope your co workers love them! Happy Halloween :)

  12. That looks like heaven! I can't wait to try!

  13. those look amazing!!! i'll have to try them. jackson is allergic to eggs so that looks like a great recipe to try!

  14. Sounds great ladies! Let me know how they turn out for you! :)

  15. I need to make more of an effort to bake from this book. Your pumpkin-choc cupcake looks really luscious.


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