A Pink Star with Sparkles: Pumpkin Chocolate Chip Cupcakes

My favorite type of cupcakes are Pumpkin Chocolate Chip Cupcakes! They have a wonderful fall taste with chocolate too! Does it get any better than that?! Plus they are super moist and have a wonderful texture! I changed one thing in this recipe from Vegan Cupcakes Take Over the World.

Pumpkin Chocolate Chip Cupcakes
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon cream of tarter
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees.
In a large bowl mix the first five ingredients together until smooth. Add in the dry ingredients and stir with a fork or spoon until everything is well combined then fold in the chocolate chips. Fill 12 cupcake liners evenly with the batter. Bake for 22-24 minutes or until a tooth pick comes out clean. Let them cool then glaze with cinnamon icing.

Cinnamon Icing
1/2 cup powder sugar sifted
1-2 tablespoons vanilla soy milk
1/2 teaspoon vanilla
1/2 cinnamon
In a medium bowl mix all the ingredients until smooth and thick. Add more powder sugar if needed.