Pumpkin Carob Muffins
These Pumpkin Carob Muffins offer a warm, spiced flavor with the natural sweetness of pumpkin and the creamy, caffeine-free taste of carob. Perfect for fall mornings or a cozy snack.
Equipment
- Muffin tin, Paper liners, Medium-size bowl, Large-size bowl, Whisk, Spoon, Wire rack
Ingredients
- ½ cup 168 g agave nectar
- 1¼ cups 305 g pumpkin purée
- ½ cup 120 ml soy creamer or any nondairy milk
- ¼ cup 60 ml canola oil
- 1¼ cups 150 g whole wheat pastry flour
- ½ cup 60 g carob powder
- 2 teaspoons baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ cup 60 g nondairy carob chips
Instructions
- Preheat the oven to 325°F (170°C, or gas mark 3).
- Line a standard muffin tin with paper liners.
- In a medium-size bowl, whisk together the agave nectar, pumpkin purée, soy creamer, and canola oil.
- In a large-size bowl, sift together the whole wheat pastry flour, carob powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
- Carefully fold the wet ingredients into the dry, making sure not to overmix.
- Gently fold in the nondairy carob chips.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Pair these muffins with a hot cup of chai or herbal tea for the perfect fall snack.
Wine Advice:
These muffins pair well with a lightly sweet, sparkling white wine like Prosecco or a fruity red wine like Zinfandel.
Nutrition values
Calories: 180 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 5 g | Suiker: 12 g