Pumpkin Carob Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 365.2 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Pumpkin Carob Muffins calories by ingredient



Number of Servings: 20

Ingredients

    Quick Oats, oatmeal, 2 cup
    rice milk, 2 cup
    Pumpkin, canned, without salt, 1.5 cup
    Pumpkin seeds, .5 cup
    Raisins, 3 small box (1.5 oz)
    Carob Chips, .5 cup
    Organic cane sugar, .5 cup
    Baking Powder, 2 Tbsp.
    Baking Soda, 1 Tbsp.
    Pumpkin Pie spice 1 Tbsp.
    Cinnamon 1 Tbsp.
    Flax Seed Meal (ground flax), .5 cup
    *Bob's Red Mill Hazelnut Meal/Flour, 0.5 cup
    *Whole Wheat Flour, 1 cup

Directions

Preheat over to 350. Soak quick oats in cold rice milk for ten minutes. Then add sugar, pumpkin, pumpkin seeds, carob chips, and raisins and mix. In a separate bowl mix flours, flax meal, spices, baking soda and baking powder. Stir into moist mixture just until mixed. This will be more of a thick dough than a batter. Put in prepared muffin tins and bake about 20 minutes, or until golden brown on the top and a toothpick comes out clean.

Serving Size: Makes 20 to 24 regular sized muffins

Number of Servings: 20

Recipe submitted by SparkPeople user ABVELL.