Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Frosting

(Wyatt frosted these beauties!)

I got this recipe from a co-worker several years ago. Now I make them every year around “pumpkin” season. They are so delicious! It was originally a vegetarian recipe (hence the soy milk), but I’ve always just used regular milk and they turn out perfect. Enjoy!

Pumpkin Chocolate Chip Cupcakes

Makes 12 cupcakes

1 cup canned pumpkin

1/3 cup oil

1 cup sugar

¼ cup soy milk

1 tsp vanilla

1 ¼ cups flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

½ cup chocolate chips

1.     Preheat the oven to 350 F.  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.  Transfer to wire rack and let fully cool before icing.

Cinnamon Buttercream Frosting

Makes a little more than needed to frost 12 cupcakes

½ cup shortening

½ cup margarine

3 ½ cups confectioners’ sugar, sifted if clumpy

1 ½ tsp vanilla

¼ cup soy milk

Cinnamon, to taste

1.     Beat the shortening and margarine together until well combined and fluffy.

2.     Add the sugar and beat for about 3 more minutes.

3.     Add cinnamon, to taste {I never measure, just like ½ tsp or until it looks/tastes how you want}

4.     Add the vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.