Pumpkin Chocolate Chip Cupcakes
by Palak Rajput
Added to 3 cookbooks
This recipe has been viewed 5470 times
Pumpkin Chocolate Chip Cup cakes goes well with a icing on top.
- In a medium bowl, combine the pumpkins, oil, sugar, soya milk and vanilla essence, mix it thoroughly with the help of fork.
- Sieve the flour, baking powder, soda bi-carb, cinnamon powder and salt.
- Fold the flour mixture in the oil and milk mixture with the help of fork (don’t use a hand-held mixer), as it will make the batter gummy
- Fold in the chocolate chips.
- Line muffin pan with cupcake liners and pour the mixture and fill liners two-thirds full
- Preheat the oven and bake at 200°C (400° F) for 20 to 25 minutes.
- Transfer to a wire rack and let fully cool before icing. Keep aside.
- 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 honey brown. Keep aside.
- Apply the icing evenly on the muffins.
- Serve at room temperature.
This recipe was contributed by Palak Rajput on 15 Dec 2010
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