Categories: Muffins

Ingredients

• 1 cup plain canned pumpkin (not pumpkin pie filling)
• 1/3 cup water
• 1/3 cup canola oil
• 2 TB ground flax seed
• 1 tsp. vanilla
• 1 2/3 cups whole wheat pastry 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
• 1/3 cup vegan carob chips
• 1/2 cup pecans, chopped
• Perfect Cinnamon-Sugar* (see below)

Directions

1. 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.

2. 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.

3. 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 and pecans.

4. Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some Perfect Cinnamon-Sugar.

5. Bake for 30-35 minutes, until a cake tested 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.

6. *Perfect Cinnamon-Sugar: Whisk together ¾ cup sugar with 2 tsp. ground cinnamon and store in a sugar shaker. Use as a sweet sprinkle on porridge, toast, or soy yogurt

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