Spiced Chocolate & Pumpkin Muffins

These spiced pumpkin and chocolate muffins are the perfect postpartum snack or brekkie on the go.

These moist, nutrient-dense muffins are made with pumpkin puree and

infused with a blend of spices: cinnamon, nutmeg, and cardamom with chocolate chunks or chips scattered throughout.

I hope you love these as much as I do!

Wet Ingredients:

1 ripe banana, mashed 1 egg 1 tsp vanilla essence

100 grams melted butter, cooled to room temperature

1/4 cup milk of choice

1/3 cup pumpkin puree *(see notes)

Dry ingredients:

1 cup GF flour blend *(see notes)

1 tsp baking powder

1 tsp cinnamon powder

1/4 tsp nutmeg powder

1/4 tsp cardamom powder

2 Tbsp coconut sugar

50 grams dark chocolate, roughly chopped or dark chocolate buttons

Steps:

Preheat the oven to 175 degrees fan bake.

Mash banana in a medium-sized bowl, add the egg, vanilla essence, pumpkin puree, milk, and melted butter and combine until smooth.

In a separate bowl, add the dry ingredients and mix.

Combine the dry ingredients with the wet and gently stir until just combined. Lastly, gently fold through the dark chocolate.

Grease your muffin tray with butter or coconut oil and add a spoonful of mixture into each mould.

This mixture will make nine large muffins or 12 small muffins.

Bake in the oven for 18-20 minutes or until golden on top.

Enjoy slightly warm or freeze for a later date. To freeze, allow to cool completely before transferring to a silicone freezer bag. Be sure to remove as much air as possible before sealing and storing. To defrost, simply leave on your bench overnight and slightly warm in the oven the next morning.

*Notes

I highly recommend sourcing a quality organic GF flour blend from your local health food store or buying bulk online. I wouldn't recommend the GF varieties in the supermarkets for this recipe. I haven't tested it, but I think buckwheat flour would work fine in this recipe.

Pumpkin puree recipe

3 cups of roast butternut pumpkin (I prefer butternut as it's sweeter and creamier)

1/3 cup coconut cream

Blend & store in an airtight container in the fridge and use for baking and cooking.

Enjoy,

Rose x