Thursday, October 30, 2014

More Pumpkin Love

I still have a ton of pumpkin recipes to share, and fall is slipping by quickly. I need to get moving before pumpkin season is over and everyone is all about gingerbread and candy cane treats. These pumpkin muffins are a twist off the delicious chocolate pumpkin combination. Carob powder replaces cocoa powder for a different, but still amazing, switch up from the usual. Enjoy!

Carob Pumpkin Muffins (6)
Carob Pumpkin Muffins
makes 16
1 ¾ cups rolled oats
¾ cup all-purpose flour
1 ½ cup carob powder
1 tbsp baking powder
½ tsp salt
1 cup sugar
1 cup milk
1 cup Greek yogurt
¼ cup oil
2 eggs
2 cups canned pumpkin

Preheat your oven to 375 degrees, and oil a muffin pan. Blend the oats into a flour using a high speed blender. Mix the flour, oat flour, carob, sugar, salt, and baking powder together. Whisk together the milk, eggs, pumpkin, and yogurt in a separate bowl. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.


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