This is one of my family’s favorite desserts to serve on cold winter days. It’s easy to make, tastes delicious, and freezes well. Sometimes I’ll whip up a double batch of it and then slowly nibble my way through

One of the other things I love about it is how forgiving it is if you need to substitute certain ingredients. For example, I’m allergic to milk, and I have several relatives who need to avoid consuming it for health reasons as well.

We’ve all had beautiful results substituting soy or almond milk for the cow milk in this recipe. It’s always nice to find desserts like that!

Be sure to use plain pumpkin puree in these cupcakes, not pumpkin pie filling. You’ll be adding your own spices to it.

Pumpkin Chocolate Chip Cupcakes

This recipe will make 12 cupcakes or one 8×8 inch cake

Ingredients

1 can of plain pumpkin puree

1/3 cup oil

1/4 cup milk

1 teaspoon vanilla extract

1 1/4 cup all-purpose white flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup of chocolate chips
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Cinnamon Icing Ingredients (optional)

1/2 cup confectioners sugar

1/2 teaspoon cinnamon

2 tablespoons melted margarine

1 tablespoon milk

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 F. If you’re making cupcakes, grease the tin or put muffin liners in it. If you’re making a cake, grease the cake pan.
2. In a large bowl, mix the first 5 ingredients together.
3. Sift the flour, baking powder, baking soda, salt and cinnamon together in a separate bowl.
4. Stir the dry ingredients into the wet ones by hand. This dough can be a little finicky, so using a hand mixer will make the the batter gummy. Stop stirring as soon as all of the ingredients have been combined.
5. Gently mix the chocolate chips into the batter.
6. Fill liners 2/3 full (if making cupcakes) and bake for 22-24 minutes. If you’re making an 8×8 inch cake, bake it for 30-35 minutes, and if you choose to double the recipe I’d bake it for at least 45 minutes. Once a butter knife cleanly comes out of your cake or cupcakes, it’s finished!
7. Cool completely before icing them.

I find this cake quite sweet and tasty without icing, but I thought I’d include that option for anyone who would like to try it the traditional way.

Here’s a bonus photo of this dessert in cake form. Enjoy!