Pumpkin Carob Chip Muffins

Prep Time

10-15 minutes

Prep Notes

Carob chips are similar to chocolate chips but they come from a different plant entirely.  Unlike chocolate, they are caffeine-free, vegan and have half the sugar per serving.  They are a nice alternative to try.  You can substitute dark-mini chocolate chips if you would rather.

Cooking Time

15-20 minutes


15-18 muffins


Preheat oven to 350. Prepare 15-18 muffin tins (spray with non-stick cooking spray or can use paper cups)

1 2/3 cups whole-wheat pastry flour

¾ cup evaporated cane juice (organic sugar), can use regular if not available

1 ½ tsp cinnamon

1 t. baking soda

½ t. baking powder

2 eggs

1¼ c. pumpkin puree( canned is fine)

½ cup safflower or canola oil

¾ t. mace

½ t. salt

¼ tsp nutmeg

¼ tsp cloves

½ cup carob chips or mini grain-sweetened chocolate chips


Combine dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients.  Then add wet to dry and stir just until moistened.  Fold in chips.  Divide batter between 15-18 muffin tins.  Bake 15-20 minutes.  Let cool for 5 minutes then remove from pan to wire rack to cool completely.


Most muffins really dry out after the first day, but these muffins stay nice and moist in an air-tight container.  You can also freeze them and grab them when you need a healthy treat on the go.  Being prepared with healthy snacks is an important part of having a healthy lifestyle.


Originally from Carrie Bellissimo, but modification from Prairie Health Companion