Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

courtesy of Isa Chandra Moskowitz

1 cup canned pumpkin
1/3 cup oil
1 c granulated sugar
1/4 cup soy milk
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chocolate chips

1. preheat oven to 350.

2. in a med. bowl, stir together 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 a mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill cupcake liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fullly cool before icing.

CINNAMON ICING
1/2 c. confectioners sugar
1/2 teaspoon ground cinnamon
2 T. margarine, melted
1 T. soy milk
1/2 tsp. vanilla extract

Place sugar & cinn. in small bowl. Add margarine, soy milk & vanilla and stir with a fork until smooth. Keep at room temp until ready to use. THe mix should look opaque and honey brown; if it's glistening a lot or looks too liquid, add a little conf. sugar.


Put the icing in a small sandwich bag and cut a hole in it (or use a pastry bag). Pipe icing on in stripes or zigzags or swirls.