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Christian Vegetarian Association Presents:
Take Heart!

Pumpkin Chocolate Chip Cupcakes
(http://www.cok.net)

Makes 12 cupcakes

Ingredients

Cupcake:

* 1 cup canned pumpkin

* 1/3 cup 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

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon salt

* 1/2 cup chocolate chips

Icing:

* 1/2 cup confectioners’ sugar

* 1/2 teaspoon ground cinnamon

* 2 tablespoons margarine, melted

* 1 tablespoon soy milk

* 1/2 teaspoon vanilla extract

Directions

Cupcakes:

- Preheat oven to 350 degrees F. Line muffin pan with cupcake liners.

- 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.

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

Icing:

Place sugar and cinnamon in a small bowl. Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The mixture should look opaque and honey brown. If it’s glistening a lot or looks too liquid, add a little extra confectioners’ sugar.

Your question and comments are welcome

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