Pumpkin Chocolate Chip Cupcakes ‘n Puns


If I drove by a house with this pumpkin I would assume two things about the homeowner: 1. They are huge nerds with a lot of free time and 2. They will be too busy dressing up like Frodo or Lord Voldemort to hand out candy. 

The goal of this post is to use as many Halloween puns as possible.

It’s frightening to imagine how many calories I’m about to consume in the next 60 days. In an effort to actually lose weight this holiday season, Evan and I have signed up for several races before the New Year including the Monster Dash in Ashland and an 8-mile Turkey Trot on Thanksgiving morning, both should be a wicked good time. I did NOT know the run was 8 miles when I was volun-told I was doing the Trot, so when the screaming began I wasn’t going to be ready for that distance Evan said of corpse you will be! (okay, so that didn’t happen – but I didn’t know how to work that pun in organically. If there is anything to lie for, a good use of a pun has to be among the top good reasons).

Monster Dash 2011 – Just when I began to feel self conscious about looking disheveled in a ladybug costume, I saw a superwoman wearing 1980’s snow boots fall into a bush. Thanks universe!

“Don’t worry…we are vegan” I whispered gently into the Turkey’s ear. Somehow that made things MORE awkward.

For all my complaining, this really is my favorite time of year. It rained in Medford today for the first time since July 18th and brought with it a ghostly chill, perfect for running then feeling justified for being lazy on the couch. Luckily, the Ironman World Championships were today, so we could feel somewhat productive watching TV despite our lack of general hygiene and dumpy sweatpants.

It’s also a good thing we like pumpkin, cause that shit is EVERYWHERE! This is one bandwagon (or should I say hayride) that we hop on as we be goblin down pumpkin like a mofo. A shout-out to Vegan Cupcakes Take Over the World for these amazing treats. 

Pumpkin Chocolate Chip Cupcakes w/ Chocolate Buttercream Frosting



  • 1 cup canned pumpkin
  • 1/3 cup oil
  • 1 cup granulated sugar
  • 1/4 cup soy (or other alt) milk
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Preheat oven to 350 degrees and line muffin pan with cupcake liners.

In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork – don’t use a mixer or the batter will be gummy. Once combined, fold in chocolate chips.

Fill liners two-thirds full and bake 22-24 minutes. Transfer to a wire rack and let cool fully before frosting.



  • 1/4 cup margarine, softened
  • 1/4 cup shortening
  • 1/2 cup unsweetened cocoa powder (sifted if there are clumps)
  • 2 1/2 cups powdered sugar, sifted
  • 3 tbsp soy milk
  • 1 1/2 tsp pure vanilla extract

Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the powdered sugar in about 1/2 cup batches and beat well, adding a splash of soy milk after each addition. When all the ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes with a fork).


Buckteeth: my signature on carved pumpkins since 1987.