Directions:

Preheat oven to 350 F. Line muffin pan with cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork. Don't use a handheld mixer, it will make the batter gummy. Once all is well combined, fold in the chocolate chips.

Fill the liners 2/3s full. Bake for 22-24 minutes. Transfer to a wire rack and let fully cool before icing.

For the icing:
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
2 tbs margarine, melted
1/2 tspn vanilla extract

Sift sugar into a small bowl. Add the margarine, soy milk and vanilla. Stir with a fork until smooth. Keep at room temp until ready to use. The mixture should look opaque and honey brown. If it's too liquid or glistening, add a little extra confectioners' sugar.

Take a small plastic sandwich bag and cut out a tiny hole in one edge (or use a pastry bag with a small holed decorating tip). Fill the bag with icing and decorate your cupcakes. Spots, stars, hearts, blobs, swirls, zig-zags etc. Keep at room temp or refrigerated.