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
@caricakes you're right, almond milk and rice milk are great options!
This sounds filling AND delicious. Great find!
Oh my, these are three of my favorite things!
This probably tastes fantastic with almond milk!