As the weather starts to get chilly and pumpkins seem to be congregating on every corner, this vegan pumpkin cupcake recipe will satisfy the heartiest fall sweet tooth. Why should pumpkin pie get all the attention at your Thanksgiving feast? Show your appreciation for pumpkins and all of nature’s bounty with this amazingly delicious and easy-to-make recipe for vegan pumpkin chocolate chip cupcakes that will impress all of your friends, vegans and non-vegans alike. This recipe is so simple and easy that even a 3-year-old can do it – as evidenced by the video above. Baking vegan cupcakes makes a great project for the pre-K set – with a little adult supervision of course. Without frosting (my preferred way of enjoying them), these cupcakes might be more aptly described as “muffins,” but they are majorly tasty and so scrumptiously sweet that they really don’t need the additional sugary slather on top. However, if you are a sucker for the sweet stuff, authors Isa Chandra and Terry Hope provide instructions for a cinnamon icing to accompany these cupcakes in Vegan Cupcakes Take Over the World (a book I highly recommend as a holiday gift this season).
INGREDIENTS NEEDED
* this recipe makes 24 cupcakes, for 12, cut it in half
2 cups canned pumpkin 2.5 cups flour 2 cups granulated sugar 2/3 cup vegetable oil 1/2 cup soy milk 2 tsps vanilla extract 1 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 cup of chocolate chips
STEP 1
Line a muffin tin with eco-friendly (unbleached) cupcake liners.
STEP 2
Preheat oven to 350°F.
STEP 3
In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.
STEP 4
When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk – not an electric mixer.
STEP 5
When batter is thoroughly mixed, pour in the chocolate chips and mix them in
STEP 6
Pour batter into the muffin tin – filling each space about 2/3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes.
STEP 7
Bake at 350°F for 22 minutes. Let cool before you eat them. Enjoy!
This recipe is from “Vegan Cupcakes Take Over The World” by Isa Chandra Moskowitz and Terry Hope. If you enjoy this recipe, consider purchasing the book here >
8 Responses to “HOW TO: Make Scrumptious Vegan Pumpkin Chocolate Chip Muffin Cupcakes”
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This is one of the cutest things I’ve ever seen!!! Petey you’re a star!
Petey – I never knew your cooking skills were so outstanding! Adorable and can’t wait to try this recipe!
Mmm. def gonna try this. It would be a great Thanksgiving dessert!
One of the best and cutest baking videos ever! Petey needs to open his own bake shop!
OMG! Call the Food Network! Petey needs his own show! This is just precious.
Seriously this kid is not only adorable but also super talented. Go Petey!
Does this recipe use 2c brown sugar or granulated sugar? The video says brown sugar and the recipe written below says granulated sugar. Thanks for the help!
Hi Meagan-
I think we’ve literally used both granulated sugar and also brown sugar on occasion, and they turn out about the same either way. The official recipe from ‘Vegan Cupcakes Take Over The World’ says to used granulated sugar. Hope that helps.