Ingredients:
1 cup canned pumpkin puree
1/3 cup vegetable or canola oil
1 cup granulated sugar
1/4 cup soy milk1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2-3/4 cup chocolate chips
Directions:
Preheat oven to 350 degrees F. Line muffin pan with cupcake liners. In a medium bowl, stir together the pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, and salt. Stir together with a fork- don't use an electric mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips. Fill liners two-thirds full and bake for 22 to 25 minutes. Transfer to a wire rack. Dust with powdered sugar once cool.
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