Chocolate Chip- Pumpkin Muffins

VEGAN, GLUTEN-FREE

Method

Preheat oven to 180 degrees and place 8 muffin cases into a muffin tray

Blend pumpkin purée with Nush and the nut butter and set to the side, in a separate bowl mix flour, bicarbonate, spices, sea salt and sugar

Stir in pumpkin and add the coconut oil, vinegar and almond milk and 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 cheese spread with pumpkin almond butter and 1tsp of maple to top the muffins once they have cooled

Eat and Enjoy

Ingredients

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  pumpkin spice almond butter
1 cup pumpkin purée
100g natural almond 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

 

1 x 150g tub of natural almond cheese spread

1 tsp maple syrup

1 tbsp of pumpkin spiced almond butter