4 years ago1,000+ Views
Ingredients 1/2 Cup Pumpkin Purée 3/4 Cup Non-dairy Milk 3 Tbsp. Sunflower Oil (or other neutral oil) 1/3 Cup Coconut Sugar 1/4 tsp Liquid Stevia (optional, for extra sweetness) 1/2 tsp Vanilla 3/4 Cup All-Purpose Gluten-free Flour Mix 3 Tbsp Cocoa Powder 1/2 tsp Baking Soda/Bicarbonate of Soda 1/2 tsp Baking Powder 1/8 tsp Salt 1/4 tsp Cinnamon 1/4 Cup Dairy-free Chocolate Chips OR Unsweetened Carob Chips 1/3 Cup Fresh or Frozen Cranberries (If using frozen do not thaw first) Directions Preheat oven to 180C/350F. Lightly oil a 6-hole muffin tray or line with paper cases. In a medium bowl, whisk together the first ingredients, pumpkin through to vanilla. In a large bowl, sift the flour, cocoa, baking powder, baking soda, salt and cinnamon. Add the wet ingredients to the dry and stir just to blend. Do not over-mix. Gently fold through the chocolate chips and cranberries. The batter will be very thick. Using a lightly oiled cookie scoop, distribute batter evenly between the muffin cups about 3/4 full. Smooth tops a little if necessary. Bake for 25-30 minutes, or until a tester comes out clean. Allow to cook completely before removing from the pan. Makes 6 medium-sized muffins