VCTOTW Altered for lower cal: Vegan Pumpkin Chocolate Chip Cupcakes


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member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.8 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.0 g

View full nutritional breakdown of VCTOTW Altered for lower cal: Vegan Pumpkin Chocolate Chip Cupcakes calories by ingredient


Introduction

(Can't believe I neglected to say this!) Recipe is Isa's from VCTOTW. Entered for my own calorie tracking purposes back in the day. Apologies to Ms. Isa! I didn't create this fine recipe, I just like it.

Sweet, moist pumpkin cupcakes laced with dark chocolate chips with hints of cinnamon and vanilla. I use Nunaturals stevia baking blend and make 'em fat free with fruit puree rather than oil. The original, unaltered version can be found on theppk.com, I believe. Or in her cupcake book. :) (Can't believe I neglected to say this!) Recipe is Isa's from VCTOTW. Entered for my own calorie tracking purposes back in the day. Apologies to Ms. Isa! I didn't create this fine recipe, I just like it.

Sweet, moist pumpkin cupcakes laced with dark chocolate chips with hints of cinnamon and vanilla. I use Nunaturals stevia baking blend and make 'em fat free with fruit puree rather than oil. The original, unaltered version can be found on theppk.com, I believe. Or in her cupcake book. :)
Number of Servings: 12

Ingredients

    1 c. canned pumpkin (not pumpkin pie filling)
    .25 c. Almond Breeze unsweetened almond milk
    1.5 tbs. mashed underripe banana or more pumpkin
    6 tbs vegan chocolate chips
    .33 c. stevia baking blend
    1 tsp (good!) vanilla extract
    1.25 c. whole wheat PASTRY flour
    .5 tsp baking power
    .5 tsp baking soda
    .75 tsp ground cinnamon
    .25 tsp sea salt

    Cinnamon and/or powdered sugar for lightly dusting the tops.

Directions

Preheat oven to 350.

Mix wet ingredients together. Sift in dry. Stir with fork until just blended, fold in chocolate chips. Don't use a handmixer or overmix, batter will get gummy.

Fill cupcake liners 2/3 full.
Bake 22-24 minutes, checking with a toothpick for doneness.

Let cool on a wire rack.
You can sprinkle them with a mix of powdered sugar and cinnamon or ice them with a cinnamon flavored vegan buttercream frosting. Or eat 'em naked. ;)

Makes 12 cupcakes.

Member Ratings For This Recipe


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    Incredible!
    1 of 1 people found this review helpful
    Thank you so much for submitting this AWESOME recipe!!! The cupcakes look beautiful (they didn't fall once cooled!) and taste devine! This one is going in my favorites and will be used again (and again!!!). - 11/17/09

    Reply from LEONALIONESS (2/6/12)
    Thank Ms. Isa. I've adjusted the recipe to how I make them. As she'd say, they are fat free and "not as good". Haha. Buy the Vegan Cupcakes Take Over the World book for her unadulterated version. Or go to theppk.com. :D



  • no profile photo

    Incredible!
    Isa's recipes are brilliant :o) - 7/29/11

    Reply from LEONALIONESS (2/6/12)
    She's a total flipping genius.



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    I just made these yesterday but this is a recipe from the cookbook "Vegan Cupcakes Take Over the World". You should give credit to Isa Chandra Moskowitz :-) - 2/13/11

    Reply from LEONALIONESS (2/6/12)
    Sure is! I thought I written that but I guess I'm crazypants. Editing now. I'd NEVER steal credit from the goddess herself! ;)