Tobins' Tastes: {Almost} Vegan Pumpkin Chocolate Chip Cupcakes

Monday, February 25, 2013

{Almost} Vegan Pumpkin Chocolate Chip Cupcakes

This is one of my earliest blog recipe posts but I have been wanting to repost it forever with new pictures. I made these cupcakes at least once a month if not more because they are so easy and everyone loves them : )

I know what you are thinking, "What is a vegan cupcake and why would you want to bake one?" A few years ago I would have thought the same thing. Then my aunt (who is vegan) gave me the cookbook Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

This cookbook is filled with amazing recipes that also happen to be vegan. This means that they have no eggs or dairy (read: butter) in them yet somehow they are still amazing. 

The best recipe in my opinion, and that of my family and coworkers, is the Pumpkin Chocolate Chip Cupcakes. I call them almost vegan because I don't always use almond milk instead of regular milk. I also do not pair them with a vegan icing although the one in the book looks amazing too.

I pair these cupcakes with an icing recipe from Martha Stewart's Cupcakes. You can make this recipe using a regular cupcake pan or in mini version. Here are the recipes!

Pumpkin Chocolate Chip Cupcakes

  • 1 cup canned pumpkin
  • 1⁄3 cup oil
  • 1 cup granulated sugar
  • 1/4 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
1. Preheat oven to 350ºF. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork— don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill liners two-thirds full. Bake for 22 to 24 minutes (10-12 minutes if making the minis). Transfer to a wire rack and let fully cool before icing.

Martha Stewart's Brown-Sugar Cream Cheese Frosting

  • 1 stick of butter at room temperature
  • 8 oz (1 package) of cream cheese at room temperature
  • 1 cup of firmly packed brown sugar
  1. Beat all 3 ingredients on medium-high with an electric mixer until smooth and creamy.
  2. Best use immediately but can be refrigerated for up to 3 days.
  3. Ice cupcakes only when they are completely cooled for best results.


  1. We are not vegan and my children request cupcakes made from the recipes in this book. I love that I can make most of them with staples I have on hand.

  2. These cupcakes looks delicious...and though I am not vegan I do like soy milk so I know that these cupcakes must be just as delicious. I just came by from the Gooseberry Patch. Please do stop by soon. Blessings, Catherine

  3. Love cupcakes and yours sounds special and look very pretty. andi thewednesdaybaker

  4. Yummy! Thanks so much for linking up to the Thanksgiving Treats & Fall Festival Fun Link Party. Have a wonderful Tuesday!


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