We grew this monstrous pumpkin last summer. It yielded over 30 cups of pumpkin. So I have been on a "pumpkin" kick, trying to use some of the frozen pumpkin up. I was reluctant to put the carob chips into this.... but it's quite delightful!
1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. carob chips
OK -- in a medium sized bowl, put the pumpkin, oil, Succanat, milk and vanilla. Stir them together.
In a sifter or sieve, place the flours, baking powder & soda, cinnamon and salt. Sift into the pumpkin mixture. Stir together with a fork. Fold in the chips.
Put it in a pan (9X9 square; 9 inch round or 12 cupcakes). Bake for 22-24 min at 350 degrees.
Drizzle with:
Cinnamon Icing:
1/4 c. Sugar in the Raw made into "powder" in a coffee grinder
1/4 tsp. cinnamon
2 T non-hydrogenated margarine, melted
1 T soy milk
1/2 tsp. vanilla
Mix this all together. Drizzle on cooled cake.
1 c. canned or cooked pumpkin
1/3 c. oil
3/4 c. Succanat
1/4 c. soy milk
1 tsp vanilla
3/4 c. all purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. carob chips
OK -- in a medium sized bowl, put the pumpkin, oil, Succanat, milk and vanilla. Stir them together.
In a sifter or sieve, place the flours, baking powder & soda, cinnamon and salt. Sift into the pumpkin mixture. Stir together with a fork. Fold in the chips.
Put it in a pan (9X9 square; 9 inch round or 12 cupcakes). Bake for 22-24 min at 350 degrees.
Drizzle with:
Cinnamon Icing:
1/4 c. Sugar in the Raw made into "powder" in a coffee grinder
1/4 tsp. cinnamon
2 T non-hydrogenated margarine, melted
1 T soy milk
1/2 tsp. vanilla
Mix this all together. Drizzle on cooled cake.
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