- 1 15 oz. can pumpkin
- 1/3 C. oil
- 1 C. sugar
- 1/4 C. soy milk
- 1 tsp. vanilla
- 1 1/4 C. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 C. chocolate chips
Preheat oven to 350 F. Line muffin pan with cupcake liners.
In a medium bowl, stir together pumpkin, with the wet ingredients, including the vanilla. Stir in the sugar and blend until it begins to dissolve. In a separate bowl, sift together the rest of the dry ingredients. Pour the wet ingredients into the dry, stirring until just blended. Fold in the chocolate chips.
Fill cupcake liners two-thirds full. Bake for 25-30 minutes.