Spiced Pumpkin Carob Muffins
These spiced pumpkin carob muffins are naturally sweetened, caffeine-free, and packed with warming spices and nutrients!
Equipment
- Measuring cups and spoons
- Mixing bowls (medium and large)
- Muffin tin
- Paper liners
- Sifter
- Whisk
- spatula
- Wire rack
Ingredients
- 168 g ½ cup agave nectar
- 305 g 1¼ cups pumpkin purée
- 120 ml ½ cup soy creamer or any nondairy milk
- 60 ml ¼ cup canola oil
- 150 g 1¼ cups whole wheat pastry flour
- 60 g ½ cup 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
- 60 g ½ cup nondairy carob chips
Instructions
- Preheat the oven to 325°F (170°C).
- Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together the agave nectar, pumpkin purée, nondairy creamer, and canola oil.
- In a large bowl, sift together the whole wheat pastry flour, carob powder, baking soda, sea salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
- Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- 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, then transfer them to a wire rack to cool completely.
Notes & Wine Advice
Wine Advice:
Pair with a sweet Riesling or a spiced apple cider for a cozy pairing.
Pair with a sweet Riesling or a spiced apple cider for a cozy pairing.
Nutrition values
Calories: 150 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 5 g | Sugar: 10 g