I am hesitant about calling these cupcakes, even if the recipe does come from a specific cupcake cookbook. With the suggested cinnamon frosting, sure, but really, these are absolutely perfect on their own. In my humble opinion, frosting is going a bit too far- these sweet Autumny treats shine with their simplicity of combining two flavors that go together so well: pumpkin and chocolate. All they require is a light dusting of powdered sugar and a cool fall night. Actually, neither of those are required, but they sure can't hurt.
Please note, these are vegan. If you do not have soy milk (and don't mind dairy), feel free to add a little regular milk.
Pumpkin Chocolate Chip Cupcakes (or Muffins): adapted from Vegan Cupcakes Take Over the World
1 cup canned pumpkin puree
1/3 cup vegetable or canola oil
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
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2-3/4 cup chocolate chips
Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.
In a medium bowl, stir together the pumpkin, 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 an electric mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
Fill liners two-thirds full and bake for 22 to 25 minutes. Transfer to a wire rack. Dust with powdered sugar once cool.