Chocolate Chip Pumpkin Muffins
VEGAN – DAIRY-FREE – GLUTEN-FREE
1 cup of gluten-free self-raising flour
2tsp bicarbonate of soda
100g chocolate chips
pinch of sea salt
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1 tbsp of almond butter
1 cup pumpkin purée
100g Nush Natural Almond M.lk Yog
1/4 cup coconut sugar
1/4 cup coconut oil
1 tbsp of maple syrup
1 tsp Apple cider vinegar
3 tbsp almond m.lk
FOR THE FROSTING
150g Nush Natural Almond M.lk Spread
1 tsp maple syrup
1 tbsp of pumpkin spiced almond butter (or just regular almond butter)
Preheat oven to 180 degrees and place 8 muffin cases into a muffin tray.
Blend pumpkin purée with Nush Natural Almond M.lk Yog and the nut butter and set to the side. In a separate bowl mix flour, bicarbonate, spices, sea salt and sugar.
Stir in the pumpkin and add the coconut oil, vinegar and almond m.lk. Mix well before adding the chocolate chips and stirring again.
Disperse the pumpkin mix into the lined muffin tin and bake for 30 minutes until cooked and fluffy.
While cupcakes cool, mix Nush Natural Almond M.lk Spread with almond butter and 1tsp of maple to top the muffins once they have cooled.