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Pumpkin Carob Chip Muffins

11:58, Monday, October 1, 2007 .. Posted in Recipes .. 0 comments .. Link

Pumpkin Carob Chip Muffins

1 cup canned pumpkin (or cook up some that you have grown, or leftover jack-o-lanterns)
1/3 cup water
1/3 cup extra virgin oil, I use safflower or coconut
2 Tablespoon ground flax seeds
1 teaspoon vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon mace or nutmeg
1/3 cup nonhydrogenated, malt-sweetened carob chips
1/2 cup pecans, coarsly chopped

Preheat oven to 350. Line muffin pan with paper liners. I like to spray them too because vegan muffins usually stick to the papers quite well. Mix pumpkin, water, oi, flax seed, and vanilla with a good mixer. Mix until well blended and light colored. In a large mixing bowl, stir together the whole wheat pastry flour, sucanat, baking powder and soda, salt, cinnamon and mace. Add the pumpkin mixture and blend well. Fold in the carob chips and pecans. Makes 12 muffins, filling tins quite full. May sprinkle with Cinnamon/Sugar mixture - About 6 tablespoons cane juice crystals and 1 teaspoon cinnamon.
Bake for 30-35 minutes or until toothpick comes out clean. Let them cool for about five minutes in the pan because they are very light and fluffy and you don't want to break them. Finish cooling on a cooling rack.
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