Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

I've recently been on a quest for pumpkin muffins.  You know, it's that time of year.

Third time's a charm.  I should always know to go with Isa.  Isa first, last, and always.  And, while technically not a muffin (and what exactly distinguishes a cupcake from a muffin?), it has that flavor and texture I've been craving.

Oh yeah, this is the stuff.  Once again, thanks be to Isa.

From Vegan Cupcakes Take Over the World.

Recipe:

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 (10-12 minutes if making the minis). Transfer to a wire rack and let fully cool before icing.

For the icing:

1/2 c powdered sugar

1/2 tsp cinnamon

2 tbsp margarine, melted

1 tbsp non-dairy milk

¼ tsp vanilla extract

In a small bowl, beat together powdered sugar, cinnamon, melted margarine, non-dairy milk, and vanilla until smooth.

Drizzle cupcakes with icing and refrigerate to set.