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)
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