Pumpkin Chocolate Chip Cupcakes

Ingredients:

250ml pumpkin puree

85ml vegetable oil

250ml white sugar or light brown sugar

65ml milk

5ml vanilla extract

315ml flour

2.5ml baking powder

2.5ml sodium bicarbonate

2.5ml ground cinnamon

A pinch of salt

125ml chocolate chips

Method:

Preheat the oven to 180˚ C. Line a muffin pan with paper muffin cups.

In a medium bowl, stir together the pumpkin, oil, sugar, milk and vanilla.

Sift in the flour, baking powder, sodium bicarbonate, cinnamon and salt. Fold the dry ingredients with a spoon or spatula; don’t be tem[ted to use an electric mixer as this could make a lumpy batter.

When the batter is well combined, fold in the chocolate chips.

Fill the muffin cups two-thirds full and bake in the prepared oven for 20-25 minutes. I find 22 minutes works well in my oven. Transfer to a wire rack and allow to cool completely before icing.

Once they are cool, cover with cream Cheese Icing. (see Cream Cheese Icing - under Carrot Cake. Add 2.5 ml vanilla extract and 2.5ml cinnamon for extra flavour.)