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: be sure to add about 2 T dry sweetener as carob sweetens things up far more than cocoa does]

1 t baking soda

pinch sea salt

if you have access to Butty’s Pain d’Epices spices, add 1 t of it instead of the following. otherwise, this should do the trick:

1/2 t ground cinnamon

1/4 t ground ginger

1/4 t nutmeg

pinch ground cloves

pinch cardamom

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