Hello, Fall! i found the idea for this combo in my favorite cupcake book (VCTOTW), and I did a test run a few nights ago. They were good, but I found them a bit over moist & dense. they also smooshed too easily during travel :(… so i decided to combine a few recipes to create one I liked more, and that was lighter & had a fluffier cake!

Vegan Pumpkin Chocolate Chip Cupcakes
1 tbsp apple cider vinegar
1 ½ cups vanilla soymilk
2 1/4 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 1/4 cups sugar
½ cup oil
1 ½ tsp. vanilla extract
1/2 tsp. ground cinnamon
3/4 cup pumpkin
1/4 cup vegan chocolate chips (you can add more if you’d like, but i found that the chocolate overpowers the pumpkin)

Preheat the oven to 350º. In a small bowl, add the soymilk + apple cider vinegar. Stir well and set aside (the mixture will curdle). In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, pumpkin, cinnamon, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, and vanilla extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer. add the chocolate chips, and gently fold them into the batter (hand held mixers might break the chips!). Fill each muffin cup 3/4ths the way with batter. Bake for 20-25 minutes. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Cinnamon Cream’cheese’ icing
1/2 cup nonhydrogenated vegan margarine (softened, i used earth balance sticks)
1/2 cup vegan cream cheese (softened, i used tofutti)
4 cups confectioners sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

cream together margarine, flavor extracts, cinnamon, and cream cheese until combined. add the confectioners sugar in 1/2 cup batches and mix until smooth and creamy. keep tightly covered and refridgerated until ready to use.