Chocolate Pumpkin Cupcakes

Pumpkin is very good for you! An incredible source of fiber and vitamins. I have some friends that feed their dog a little pumpkin puree in their food to add fiber. Not sure about you but adding this veggie into the diet may seem difficult and daunting. But canned pumpkin is super if you can't roast your own pumpkin and freeze the chunks.

This recipe is originally from Country Living but I have adapted it to be Sueann Friendly. You will LOVE these! I made them for a friend's babyshower and they were a hit.

Recipe:

1 1/2 cup flour
2/3 cup cocoa
2 tea. Baking Powder
1 tea. Baking Soda
1/2 tea. salt
1/2 cup rice milk
1 cup canned pumpkin or puree
2 tea. vanilla
3/4 cup palm shortening
1 cup brown sugar
3 large eggs
1 egg yolk

Directions:
Sift the flour, cocoa, baking powder, baking soda and salt together.

In a separate bowl mix rice milk, pumpkin puree and vanilla together

In another bowl beat the shortening until soft. Then add sugar and brown sugar until fluffy. Beat in eggs and yolk one at a time.

Now add all ingredients alternating between dry and wet ingredients but try not to over beat the batter.

Bake: 350 degree. Cupcakes cook quick. I say about 10-15 minutes. Keep an eye on them to prevent over baking. Dry cupcakes are gross!

Now for the super yummy frosting!

1 cup palm shortening beaten until soft. Add LOTS of powdered sugar. I would say nearly 5 cups. Add 1 tea. of water until the frosting is the right consistency. Add 1 teas. vanilla extract OR artificial butter extract. I am 90% sure butter extract is total chemical and resembles nothing in the natural world but I sure do love the fake buttery taste!

Now add 2 teas. allspice, nutmeg and cinnamon until the frosting tastes the way you like. I prefer a lot more fresh nutmeg. Martha Stewart is right, fresh nutmeg is amazing!