Sunday, June 30, 2013

Chocolate Pumpkin Spice Muffins

My "guinea pig" testers thought these muffins were REALLY good.  This is a variation of my Pumpkin Spice Muffins .
1 and 3/4 cups wheat flour or Spelt Flour
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
1/4 cup Hershey's Unsweetened Cocoa Powder
1/4 cup and 1 Tbsp Sucanat   (or brown sugar)
1 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/4 cup almond milk
2 medium to large very ripe bananas, mashed
1 tsp vanilla extract

Mix the  pumpkin puree, applesauce, almond milk, bananas and vanilla in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.  Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 115Total Fat .7g, Cholesterol 0mg,  Sodium 112mg, Carbs 26g, Fiber 2.5g, Sugars 7.2g, Protein 2.7g

I will praise you as long as I live.  I will lift up my hands in prayer to your name.
Psalm 63:4 (NCV)

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