Pumpkin Carob Chip Muffins
As soon as I got home from work, I turned on some music and started baking. My brain hurt from the massive strain placed on it today; I just wanted to mindlessly follow directions, mix ingredients, and sing to myself. Mal had a haircut and some errands to run after work, so I had a good 90 minutes all to myself, cooking, singing, and vegging out. I think my baking mini-marathon helped me destress a little. Here’s what I baked!
Pumpkin Carob Chip Muffins
Makes 12 muffins or approximately 26 mini muffins
Ingredients:
1 cup plain canned pumpkin
1/3 cup water
1/3 cup canola oil
2 tbsp. ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat 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
2/3 cup vegan carob chips
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.
Spoon the batter into the muffin tin, distributing evenly.
Bake until center of muffin is fully cooked (10-12 minutes). 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.
Tags: Pumpkin Carob Chip Muffins
Kath — March 18, 2008 @ 5:38 pm
Yum, yum!! Hope you like the oatmeal
arimcg — March 18, 2008 @ 5:50 pm
Did you make that muffin recipe up?? If so, you’re a genius. It sounds so good, and I never know how to wing it when I’m baking. It seems so exact.
Ellie — March 18, 2008 @ 5:58 pm
Those muffins sound divine. I am definitely going to have to try that recipe
Tina — March 18, 2008 @ 5:59 pm
airmcg,
I wish I made up that recipe, but I found it on another blog, but I did make a few modifications to it. These babies are really delicious… I’ve already eaten 3!
Romina — March 18, 2008 @ 6:45 pm
Wow those muffins sound delicious! As does the baked oatmeal, I can’t wait to try baking oatmeal. =)
VeggieGirl — March 18, 2008 @ 6:56 pm
ahh, baking – my FAVORITE stress-reliever, for sure.
pumpkin CAROB chip muffins?!!??! you saved one for me, right?? ;0)
Mel — March 18, 2008 @ 7:12 pm
Nothing destresses like baking does! This is another great blog recipe I have to try soon! (I could use the destressing)
Karen — March 18, 2008 @ 8:37 pm
Baking totally helps me to unwind too. Ahhhh. Nothing like seeing something come from a few simple ingredients in about an hour. So gratifying!
And that David A. He’s so so so sweet!
Lindsay — March 19, 2008 @ 2:42 am
wow you had a fun night of baking
i have to try those muffins!
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[...] Pumpkin Chip Muffins [...]
Muffins & Ice Cream « Ramblings of a college student — May 18, 2010 @ 11:59 pm
[...] of the things I made today was something that I’ve done before. This was Tina’s Pumpkin and Carob Muffins. The only changes I made were using coconut oil instead of canola, chocolate chips instead of [...]