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Vegan Pumpkin Carob Chip Muffins

Makes: 12 muffins

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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 4Spoon the batter into the muffin tin, distributing evenly to make twelve muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.
  5. 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.

Perfect Cinnamon-Sugar

  1. 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.

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