Wednesday, October 9, 2013

Vegan Pumpkin Chocolate Chip Cupcakes (gluten-free!)

First pumpkin post of the season! It is definitely that time of year where pumpkin flavored everything is popular, and what better combination is there than pumpkin and chocolate?

Pumpkin Chocolate Chip Cupcakes (vegan & gluten free!)
Wet ingredients:
1/3 c canola oil
1/2 c coconut or palm sugar
1/2 c organic brown sugar
1/4 c almond milk (or any non-dairy alternative)
1 T vanilla

Dry ingredients:
1 1/4 c all purpose gluten free flour
1/2 t baking soda
1/2 t baking powder
1/4 t cinnamon
1/4 t allspice
1/4 t salt

1 c pumpkin
1/2 c vegan carob chips
1.  Mix dry and wet ingredients separately.

2. Slowly mix in the dry ingredients into the wet ingredients until well combined.

3. Fold in the pumpkin and chocolate chips. DO NOT OVERMIX. Overmixing can cause the batter to become "gummy."
4. Fill liners 2/3 full and bake at 350 for 25 minutes.

5. Let cupcakes cool completely.

I topped my cupcakes with my Cashew Cream Icing, and they were amazing! Honestly, I could not wait for them to cool completely before I ate them. So, the icing is a little runny in this picture, but they were so good!



2 comments:

  1. These look dangerous because I would consume all of them, with or without frosting, before ever offering them to anyone else in my house ;)

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    Replies
    1. yes, I don't follow step #5 very often!

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