Spooky Pumpkin Chocolate Chip Cupcakes

- 2 eggs (2)
- 3/4 cup white sugar (175 mL)
- 1/2 cup canola oil (125 ml)
- 1 cup pumpkin purée (fresh or canned) (250 mL)
- 1 1/2 cups flour (375 mL)
- 1/2 tsp cinnamon (2 mL)
- 1 tsp baking powder (5 mL)
- 1 tsp baking soda (5 mL)
- 1/2 tsp salt (2 mL)
- 3/4 cups add-ins (raisins or mini chocolate chips chips or walnuts) (175 mL)
1. Preheat oven to 375ºF (190ºC). Prepare a 12-cup muffin tin with liners or spray lightly with cooking spray.
2. Beat eggs slightly in bowl. Add sugar, oil and pumpkin and beat thoroughly for 1 minute.
3. Sift together dry ingredients in another bowl. Add to pumpkin mixture and mix well until smooth.
4. Stir in add-ins, I used mini dark chocolate chips.
5. Fill prepared muffin cups 2/3 full. Bake 15-20 minutes. Enjoy as muffins or frost with Black Chocolate Buttercream Icing to make cupcakes.
Black Chocolate Buttercream Icing:

Mix together 3/4 cup (175 mL) softened butter, 2 tsp (10 mL) vanilla extract, 1/3 cup (75 mL) unsweetened cocoa powder, 3 to 4 cups (750 mL-1 L) icing sugar and 1 to 2 tsp (5-10 mL) black food colouring paste until smooth. Frost cupcakes with a knife or piping bag.