Categories: Muffins
Ingredients
- 1 cup plain canned pumpkin (not pumpkin pie filling)
- 1/3 cup water
- 1/3 cup canola oil
- 2 TB ground flax seed
- 1 tsp. vanilla
- 1 2/3 cups whole wheat pastry flour
- 1 1/3 cups sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/3 cup vegan carob chips
- 1/2 cup pecans, chopped
- Perfect Cinnamon-Sugar* (see below)
Directions
-
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.
-
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.
-
In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher 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 and pecans.
-
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
-
Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
-
*Perfect Cinnamon-Sugar: Whisk together ¾ cup sugar with 2 tsp. ground cinnamon and store in a sugar shaker. Use as a sweet sprinkle on porridge, toast, or soy yogurt