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Pumpkin Carob Chip Muffin

1 cup canned pumpkin
1/3 cup water
1/3 cup canola oil
2 tbsp. ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat flour
1 1/3 cups sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup vegan carob chips

1.Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.

2.Then Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.

3.In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. Fold in the carob chips. Spoon the batter into the muffin tin, distributing evenly.

4.Bake until center of muffin is fully cooked (10-12 minutes). Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin.