Pumpkin chocolate chip cupcakes with cinnamon icing from Vegan Cupcakes Take Over the World: Over 50 Dairy-Free Recipes for Cupcakes That Rule by Isa Chandra Moskowitz and Terry Hope Romero

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on November 14, 2024

    Delicious, light cupcakes! I only added chocolate chips to my BF's cupcakes, cause I'm not into that combo, so I dialed up the spice a bit by adding Penzey's pie seasoning in an amount equal to the cinnamon. They were done 1 minute shy of the instructions. Didn't make the frosting; am playing with a cashew cream cheese frosting, still not right.

  • LFL on May 15, 2021

    3 stars. I brought these to a vegan Thanksgiving potluck party and they were a huge hit. Everyone liked them but me. I hate pumpkin desserts but I thought maybe these would be the exception. Nope, no such luck. Apparently I still hate pumpkin desserts. But everyone who likes pumpkin desserts LOVED these.

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