Muffins are a great way to make orange vegetables attractive to a child who might otherwise dislike them. Filled with nutritious whole wheat, flaxseed, pumpkin, and nuts, they are soy-free for those with soy allergies. Carob chips taste just right here, but feel free to substitute vegan chocolate chips if you prefer.
- 1Preheat the oven to 350°F. Spray a nonstick muffin tin with nonstick spray or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.
- 2Put the pumpkin, water, canola oil, flaxseed, and vanilla in a blender and process on high for at least 1 minute, until light in color and well blended. Set aside.
- 3In a large mixing bowl, whisk together the pastry flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix with a wooden spoon or large spatula until well blended. Fold in the carob chips and pecans.
- 4Spoon the batter into the muffin tin, distributing evenly to make twelve muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
- 5Bake for 30 to 35 minutes, until a cake tester or toothpick 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.
- 1Whisk together 3/4 cup sugar with 2 teaspoons ground cinnamon and store in a sugar shaker. Use as a sweet sprinkle on porridge, toast, or soy yogurt.
From the book Vegan Lunch Box by Jennifer McCann. Reprinted by arrangement with Da Capo Press, a member of the Perseus Books Group. Copyright © 2008.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.