Pumpkin Chocolate Chip Cupcakes

In a medium bowl, combine the pumpkins, oil, sugar, soya milk and vanilla essence, mix it thoroughly with the help of fork.

Sieve the flour, baking powder, soda bi-carb, cinnamon powder and salt.

Fold the flour mixture in the oil and milk mixture with the help of fork (don’t use a hand-held mixer), as it will make the batter gummy Fold in the chocolate chips.

Line muffin pan with cupcake liners and pour the mixture and fill liners two-thirds full Preheat the oven and bake at 200°C (400° F) for 20 to 25 minutes.

Transfer to a wire rack and let fully cool before icing. Keep aside.

Place sugar and cinnamon in a small bowl.

Add the margarine, soy milk, and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use.

The mixture should look honey brown. Keep aside.

Apply the icing evenly on the muffins.

Serve at room temperature.