Pumpkin Chip Cupcakes with Cinnamon Rum Buttercream

INGREDIENTS

• Cupcakes:
• 1 cup canned pumpkin
• 1/3 cup oil
• 1 cup granulated sugar
• 1/4 cup soymilk (almond milk or whole milk will work as well)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon each ground cloves, nutmeg, and ginger
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• Frosting:
• 1/2 cup butter or margarine, room temperature
• 2 cups confectioners' sugar, sifted
• 1 tablespoon dark rum
• 1/2 teaspoon ground cinnamon
• milk or soy milk, as needed