Pumpkin Chocolate Chip Muffins
These deliciously spiced Pumpkin Chocolate Chip Muffins are the perfect autumnal treat. With treacle and pumpkin undertones, they're a cross between pumpkin spice and gingerbread. Dairy, gluten and grain-free.
Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
To make these vegan add 2 tbsp milled flax or chia to 6 tbsp cold water and leave to gel for 5 minutes then add in replacement to the eggs. Substitute chocolate chips for plantbased ones.
- Contains Eggs
- Contains Nuts
Ingredients
- 2oz ground almonds
- 1oz arrowroot flour
- 1oz tapioca flour or glutinous rice flour
- 0.4oz (roughly 1 3/4 tbsp) coconut flour
- 4oz coconut sugar
- 2 tsp baking powder
- ½ tsp sea salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 large eggs, whisked (see notes for vegan sub)
- 14oz pumpkin puree
- 4fl. oz pure maple syrup
- 3oz melted coconut oil or palm shortening
- 1 tbsp blackstrap molasses
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3oz dark chocolate chips, plus extra to decorate
Instructions
Step 1
Preheat oven to 180°C/Fan 160°C. Grease the muffin tin well.
Step 2
Add the dry ingredients, including spices, to a large mixing bowl and whisk until incorporated. Stir in the eggs followed by the remaining wet ingredients until you have a nice batter, then fold in the chocolate chips.
Step 3
Spoon the batter into the Ninja Foodi Zerostick 12 Cup Muffin Tin. The muffin indents should be filled until almost full.
Step 4
Bake the muffins for 30-35 minutes. Cooking is complete when a cocktail stick comes out clean after being inserted into centre of one of the muffins.
Step 5
Allow to cool in tin for 10 minutes. Then using a non stick palette knife, ease around the edges of muffins to help to remove from Ninja Foodi Zerostick 12 Cup Muffin Tin. Cool on a wire rack. Press a few extra chocolate chips on top for decoration if desired.
Step 6