南瓜朱古力鬆餅蛋糕 Vegan Pumpkin Chocolate Chip Muffin Cupcakes

Vegan-Pumpkin-Chocolate-Chip-Cupcake-537x357

Serve: 24 cupcakes

材料 INGREDIENTS
2杯 罐裝南瓜
2.5杯 麵粉
2杯 砂糖
2/3杯 菜油
1/2杯 豆漿
2茶匙 香草精
1茶匙 發酵粉
1茶匙 小蘇打
1茶匙 肉桂粉
1/2茶匙 鹽
1杯 巧克力片
2 cups canned pumpkin
2.5 cups flour
2 cups granulated sugar
2/3 cup vegetable oil
1/2 cup soy milk
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup of chocolate chips

做法 Methods

1. 將鬆餅模排好。
Line a muffin tin with eco-friendly (unbleached) cupcake liners.

2. 烤箱預熱至350°F/ 200°C。
Preheat oven to 350°F.

3. 將南瓜、油、豆奶、糖和香草精油放在中碗中攪拌。
In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.

4. 然後篩入麵粉、泡打粉、蘇打粉、肉桂粉和鹽。用叉子或手打器攪拌(不要用電動攪拌機)。
When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk – not an electric mixer.

5. 倒入巧克力片。
When batter is thoroughly mixed, pour in the chocolate chips and mix them in

6. 將麵糊倒入鬆餅模,約2/3滿。烘培時鬆餅會升高,所以不要例得太滿。
Pour batter into the muffin tin – filling each space about 2/3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes.

7. 放入350°F/200°C焗爐烘22分鐘。放涼即可。
Bake at 350°F for 22 minutes. Let cool before you eat them. Enjoy!

Source: inhabitots 
Photo: inhabitots

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