Pumpkin Carob Muffins
these are fairly healthy (and delicious): not too rich in fat (especially if you use a milk alternative other than soy creamer), made with whole-grain flour, and containing no refined sugar.
they also look pretty dark because the carob powder I’m getting now from Bulk Foods is, well, darker than the ones I used to get before for some reason. it’s also tastier, so no one’s complaining.
for 6 muffins:
preheat oven to 325F. line a standard muffin tin with paper liners.
1/4 cup agave nectar
1/2 cup + 2 T pumpkin purée
1/4 cup soy creamer [can use milk alternatives instead]
2 T canola oil
whisk together in a medium bowl.
1/2 cup + 2 T whole wheat pastry flour (spoon and level for the cup, scoop and level for the T)
1/4 cup carob powder [or cocoa powder if you prefer]
1 t baking soda
pinch sea salt
1/2 t ground cinnamon
1/4 t ground ginger
1/4 t nutmeg
sift together in a medium bowl.
1/4 cup carob chips [or chocolate chips]
mix wet + dry + chips together until well combined. fill all 6 muffin cups. bake for 22 minutes, or until toothpick inserted in the center of a muffin comes out clean.
let cool on a rack.
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These sound like the perfect use for the leftover pumpkin I have in the fridge! And…mmm…carob…I love the combo.
Thanks for the recipe!
Ohh these look so yummy! Thank you for sharing the recipe. =)
I adore this photo, Celine! Such a pretty ribbon too. I’ll have to remember this recipe when I get around to buying carob powder, I love carob but I always neglect to buy/bake with it.
These look terrific–I think the combo of carob/pumpkin would be great. And the chips just take them to a whole new level!
**Starts singing ‘Hallelujah”**
Hi honey! Great photo..as ever ! And fantastic recipe..I’ll take a note.
I have a surprise for you. Come and visit my blog please
Silvia
that color is rather spectacular…as, I’m sure, is the taste of the muffins. I need to try out baking with carob…I’m such a chocolate addict, it might be good to mix it up a bit.
Those are beautiful! So dark and rich looking. I love pumpkin, too. Thanks for the recipe!
Such a beautiful photo!! The muffins look fantastic; I have ALL of the ingredients at home (i’m always missing something it seems), so I see these in my very near future!!
Incredible looking muffins. I imagine these would work well with cocoa as well? I’m not a carob fan myself, but these sound delicious Celine. Such an awesome color too, they almost look black. Instead of the 1/4 cup agave nectar, you might be able to use like some pureed peaches, pears or bananas. Or maybe half and half because the agave nectar is so much sweeter.
- The Peanut Butter Boy
Nick: yeah I wrote up there that you can use cocoa instead of carob. and why would I want to switch the agave to something else? I like the recipe the way it is, silly.
thanks for the feedback everyone, and I hope you’ll like if you make them.
mea culpa, I know I had added a “cocoa powder/chocolate chip” option earlier on, but apparently didn’t save it properly.
These look great. I am also a carob person. It’s ’spice-ier’ i think?
yes, spicier might be a good way to describe it. all I know is that most carob-based baked goods usually don’t need that much sweetening added to them, for some reason. like the “carob fudge PB cookies” I based on a Simple Treats recipe, they use basically no sugar and totally kick butt that way. praise the carob!
Love the photo, I must try and get my hands on some carob. I’m sure it’s available somewhere in Dublin ^_^
Those look delicious and I LOVE carob!
I may have to look out for carob powder now!
What an intriguing flavor combination. C… I needed inspiration to get into the kitchen and bake and these might be it!
I just can’t get over how amazingly gorgeous your photos are! I want to devour my computer screen!
I can’t decide what I like best about your blog - the recipes or the pictures of the recipes-turned-food. So, I’ve decided that they’ll both be my favorite!
what a neat flavor combo, girly girl!
They look great - and will fit right in with my healthy baking kick!
mmm, i bet pumpkin and carob go together really nicely! and the ribbon on top is just perfect.
I love when chocolatey/caroby things are black! The muffins are beautiful.
Oh it is mentioned up there, my mistake. I would only say try fruit puree because it gives a nice moist texture that is outstanding in muffins. Makes them more cake-like I think. I’m simply suggesting some alternatives! Or perhaps modifications I would do myself. Excellent color though and great shot.
- The Peanut Butter Boy
woo, thanks for all the comments!
Nick: no worries, they already are cake-like like that, thanks to the pumpkin. :)
Jess: girly-girl, me? ha! thank you, ribbon, for making up for the lack of general feminine grace I have going on.
oohhhh.
this is perfect for my little niece who just found out that she is allergic to chocolate.
thanks for posting it.
You have such a beautiful blog…. well and the food and photos… delish!
Oooohhhhh! How decadent. Carob, agave and pumpkin…sounds totally delicious. Agave and Pumpkin are one of my favorite flavor combinations, so I can only imagine how much better it will be with the addition of carob. Wonderful job!
Natalie @ Gluten a Go Go
The muffins look so rich, it’s hard to believe they could be breakfast food! Of course, I would use cocoa/chocolate, but there’s no harm in that, right? ;)
Ahh these look so great. Carob + pumpkin sound like a great combo. Thanks for the recipe!
sexy. yeah thats the word I’m using
Thanks for the recipe. I have a can of pumpkin puree and half a can of carob powder in my kitchen cabinet. Now I know what to do with them. Beautiful photos,too.
I like “sexy” too, HH. hell yeah.
thank you Kelleen, I hope you’ll enjoy if you make a batch.
no harm at all in using cocoa, Hannah, you know it. :D
thank you again to everyone who took the time to comment! y’all deserve cookies.