Pumpkin Chocolate Chip Cupcakes (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Whole Wheat Flour, 3/4 c.Baking Soda, 1/2 tsp Baking Powder, 1/2 tspSalt, 1/2 tsp Cinnamon, ground, 3/4 tsp Ginger, ground, .5 tspPumpkin, canned, without salt, .5 cup Sweetner of Choice, 1/2 c.Canola Oil, 1/5 cup Egg Replacer, 1 serving Tropical Source Dark Chocolate Chips, 1 c.Duncan Hines Creamy Homestyle Chocolate Frosting, 8 tablespoons (optional - 1 tablespoon of frosting per cupcake)
Preheat oven to 325
Combine the dry ingredients in small bowl (flour, soda, powder, salt, cinnamon, ginger)
Combine the wet ingredients in larger bowl (egg replacer, pumpkin, canola oil, sugar or sugar substitute) in mixer or by hand until well-blended (2-3 minutes). Fold in 1 c. of dark chocolate chips
Place in paper-lined or greased cupcake tin. Fill each cupcake tin to about 3/4 full. Makes about 8 normal-sized cupcakes.
Bake for about 20-30 minutes until toothpick comes out clean.
Allow to cool. Frost each cupcake with 1 tablespoon of frosting or omit. Remember to remove about 65 calories/3 grams of fat if you don't use it.
Store in Fridge if they don't disappear within a few hours :)
Notes - "sweetner of choice" - I know everyone has their favorite natural or artifical sweetner, (vegan or non-vegan choice) they use for baking so adjust calories or taste to the equivalant of 1/2 c. of what you usually use for cakes/muffins.
Duncan hines creamy homestyle frosting is accidentally vegan. Feel free to use other frostings or omit it altogether. This receipe is very, very chocolately with the frosting and I love chocolate!
Number of Servings: 8
Recipe submitted by SparkPeople user SMILYSPARK.
Combine the dry ingredients in small bowl (flour, soda, powder, salt, cinnamon, ginger)
Combine the wet ingredients in larger bowl (egg replacer, pumpkin, canola oil, sugar or sugar substitute) in mixer or by hand until well-blended (2-3 minutes). Fold in 1 c. of dark chocolate chips
Place in paper-lined or greased cupcake tin. Fill each cupcake tin to about 3/4 full. Makes about 8 normal-sized cupcakes.
Bake for about 20-30 minutes until toothpick comes out clean.
Allow to cool. Frost each cupcake with 1 tablespoon of frosting or omit. Remember to remove about 65 calories/3 grams of fat if you don't use it.
Store in Fridge if they don't disappear within a few hours :)
Notes - "sweetner of choice" - I know everyone has their favorite natural or artifical sweetner, (vegan or non-vegan choice) they use for baking so adjust calories or taste to the equivalant of 1/2 c. of what you usually use for cakes/muffins.
Duncan hines creamy homestyle frosting is accidentally vegan. Feel free to use other frostings or omit it altogether. This receipe is very, very chocolately with the frosting and I love chocolate!
Number of Servings: 8
Recipe submitted by SparkPeople user SMILYSPARK.
Nutritional Info Amount Per Serving
- Calories: 252.2
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 327.0 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 3.1 g
- Protein: 2.2 g
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