Vegan Pumpkin Carob Chip Muffins Recipe
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.
- 1 cup plain canned pumpkin (not pumpkin pie filling) or pureed butternut squash
- 1/3 cup water
- 1/3 cup canola oil
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla
- 1 2/3 cups whole wheat pastry flour
- 1 1/3 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup vegan carob chips
- 1/2 cup pecans, chopped
- Perfect Cinnamon-Sugar (see below)
- Preheat 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.
- Put 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.
- In 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.
- Spoon the batter into the muffin tin, distributing evenly to make twelve muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
- Bake 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.
- Whisk 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.
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