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.