Pumpkin carob muffins with fresh ginger.
August 31, 2014
Caucasian female 20-somethings: REJOICE. Pumpkin spice everything is back in your life. You don't know why salted sweets are a thing but hey, if that's what floating everyone else's top-knot, it must be great. Literally.
1 1/4 cup flour
2 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup carob chips
2 tbsp finely chopped ginger
3/4 cup sugar in the raw
1/4 cup light brown sugar, packed
3/4 cup pumpkin purée
1/3 cup coconut oil, melted
1/4 cup almond milk
2 tbsp molasses
1 tbsp vanilla-nut extract
Preheat your oven to 400F
In a small bowl, whisk together Ingredients I. I include the carob chips in my dry mix because in doing so, it'll prevent the chips from sinking to the bottom while baking.
In a large bowl, thoroughly whisk together remaining ingredients. Stir in your dry mix until evenly incorporated. The batter will be a quite thick.
Spray your muffin tins (either two mini muffin tins, or one 12x muffin tin) and, with a spring-loaded ice cream scoop, fill your tins up to the top.
For mini muffins, bake for 10-12 minutes.
For muffins, bake for 18-20 minutes.
Labels: low fat vegan muffins, pumpkin carob muffins, the hardcore herbivore, vegan carob recipes, vegan Fall recipes, vegan pumpkin carob muffins, vegan pumpkin recipes