4teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
50g(⅓cup)dark chocolate chips *** (ensure vegan/gluten-free if necessary)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the pumpkin purée, maple syrup, vinegar, salt, milk and ground almonds to the same bowl.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
Mix well, adding a splash more milk if it’s looking too dry.
Add the chocolate chips and fold in gently.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the muffins fluffy. If you can’t get hold of vinegar, replace it with 1 tablespoon of lemon juice.**You can alternatively use almond flour.***Use refined sugar free chocolate chips for a refined sugar free version.
You can add pumpkin pie spice or cinnamon, nutmeg and cloves.