Autumn, Spring, Summer or Winter, these muffins are the ultimate comfort snack.
They’re super moist, oozing with chocolate chips and packed full of chai spice for that quintessential autumn feel.
You would never know that they’re completely oil, egg and butter-free!
These can be stored in the fridge or frozen for later, but something tells me they won’t get that far…
Ingredients
160g pumpkin purée
120ml unsweetened almond milk (or milk of choice)
2 1/2 tsp white vinegar or cider vinegar
2 tsp vanilla extract
120g plain white flour
100g light brown sugar
100g chocolate chips
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
Method
Preheat the oven to 180ºC/ Gas Mark 4/ 350 F. Line a muffin tin with 8 muffin cases. For smaller muffins use more muffin liners.
In a large bowl, mix together the pumpkin purée, almond milk, vinegar and vanilla extract. Set aside.
In a separate bowl sift the flour, baking powder, baking soda, salt and spices. Add in the sugar and mix well.
Add the dry ingredients to the wet ingredients, mixing slowly until completely combined. Lastly, fold in the chocolate chips.
Pour the batter evenly into the muffin cases and bake for approximately 20 minutes, until golden and risen.
Allow the muffins to cool in the muffin tin for about 10 minutes and then lift them out onto a wire rack to cool completely.
Make sure the muffins are completely cool before peeling off the liners or they’ll stick.
Keep them in the fridge in an air-tight container for up to 5 days. They can also be frozen and reheated when ready to eat.
Makes about 8 muffins
Macros per muffin: 166 calories, 4g fat, 31.1g carbs, 2.9g protein
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