PHOTO COURTESY OF: SSCORNELIUS
1. Preheat oven to 350°F. Line muffin pan with cupcake liners.
2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla.
3. Sift in the flour, baking soda, baking powder, salt, and spices.
4. Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter as it may become too gummy. Once combined, fold in the chocolate chips.
5. Fill liners with 1/4 cup batter (cups should be approximately 2/3 full).
6. Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.
7. Transfer to a wire rack and let cool completely before frosting.
8. For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt.
9. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
10. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.
11. Spread or pipe onto cooled cupcakes.
1. Put oven rack in middle position and preheat oven to 400°F.
2. Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
3. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
4. Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Et voila! Breakfast is served!
PHOTOS COURTESY OF: Straußer