baking · cooking · Dessert

Pumpkin Chocolate Cupcakes

I adapted a recipe from the November 2011 issue of Sunset Magazine, from page 93 and made the recipe vegan friendly. I also didn’t frost the cupcakes – although the original recipe had two toppings total…mascarpone frosting and whipped cream on top of it! I figured we didn’t need that much bad stuff 😉

Pumpkin Chocolate Cupcakes


  • 1½ cups granulated sugar
  • ½ cup unsweetened non-dairy milk + 1½ tsp apple cider vinegar
  • ½ cup vegetable oil
  • 2 Tbsp flax-seed meal + 6 Tbsp cool water
  • ¾ cup canned pumpkin purée
  • ½ tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder


Preheat the oven to 350° and line 2 12 count muffin tins with paper liners.

In a stand mixer bowl beat the sugar, curdled milk, oil, flax-seed mix, pumpkin, salt and vanilla until smooth.

Whisk the dry ingredients together in a medium mixing bowl, add to the wet mixture with the mixer on low, turn up to medium and beat smooth.

Divide the batter evenly (I used this size disher: Norpro Stainless Steel Scoop, 50mm (3-Tablespoon)) and bake for 25 to 28 minutes, or until a toothpick comes clean and the cupcake tops look dry.

Let sit for a couple of minutes, transfer to a cooling rack.

Makes 24 cupcakes, they freeze well.


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