Somewhere, I have a recipe for a pretty good chocolate chip pumpkin muffin. It's a little tough, & a little too sweet, but not bad for a vegan muffin. I thought I would bake a batch for Thanksgiving, but because my recipe-filling system is "shove everything in an expanding file & sort it out later," I couldn't find it.
So, of course, I turned to VCTotW, p. 126: Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing.
I should probably say, I would have been happy with these cupcakes no matter what, because I love pumpkin baked goods, but also because I got to use these tiny chocolate chips from Tropical Source (not mini chips, but, just, smaller & less clumsy than your average chocolate chip.)
[O, tiny food, I will always love you.]
Anyway, the cupcakes were a cinch to mix up, & they turned out beautifully.
I was going to give the Cinnamon Icing a miss, but then decided to make leaves with it (although certain small girly factions of the family insist that they're butterflies. I even broke out the flash so you could very clearly see that they are leaves).
If you make these, I definitely recommend the icing; I'm not sure I'd want gobs of it, but just a little bit piped on adds a nice spicy touch. The verdict: thumbs up on flavor (oh, speaking of which, I used fresh roasted pumpkin for these because I had some around, & I think they might actually have done better with the denser, less watery flavor of canned), thumbs held out sort of sideways on texture (although, see previous "watery" comment re: texture being a little too moist. They might be better all around with canned pumpkin).