From the kitchen of One Perfect Bite...These cupcakes are easy enough for a child to make, and while they'll never win a beauty contest, I can tell you they are are absolutely delicious and will become a favorite of all who try them. The recipe for these moist pumpkin and chocolate chip wonders was developed by Anne Coleman and it first appeared in the blog Spoonful. If you like pumpkin desserts, you'll love these moist and mildly spiced cakes. They can be iced or sprinkled with confectioners' sugar, but I like to eat them out of hand while they are still warm and completely unadorned. When served with a cup of steaming coffee or warm cider, they make a perfect afternoon pick-me-up or after school snack. If you use paper-liners for your cupcake pans, be sure to spray the liners with a nonstick spray before they are filled with batter. While it adds an extra step to the recipe, it will prevent the cakes from sticking to the liners and makes for a better presentation. I do hope you'll give this recipe a try. Yes, it is simple and inelegant, but the cakes are packed with that kind of old-fashioned down-home goodness that even city slickers will love. Here is how they are made.
Easy Peasy Pumpkin and Chocolate Chip Cupcakes...from the kitchen of One Perfect Bite courtesy of Anne Coleman and Spoonful
1/2 cup white sugar
1/2 cup brown sugar
1 cup pumpkin puree
6 tablespoons vegetable oil
6 tablespoons olive oil
1/2 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Optional: your favorite frosting or powder sugar for dusting
1) Preheat oven to 400 degrees F. Grease or paper-line 12 muffin cups.
2) Combine eggs, vanilla extract, pumpkin, white and brown sugar, and vegetable and olive oil in a large mixing bowl and beat until smooth.
3) Combine flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture and mix well. Fold in chips.
4) Fill prepared muffin cups 3/4 full.
5) Bake for 16 to 20 minutes or until cupcakes test done. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
6) Frost or sprinkle with powder sugar if desired. Yield: 12 cupcakes.
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