Allergy free pumpkin chocolate chip muffins recipe

Ingredients

• 1 cup light brown sugar
• ½ cup Nuttlex
• 1 small butternut pumpkin, peeled, cooked and pureed
• 4 large tsps Orgran No Egg whisked with 240mls water until thick
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground cloves
• Approximately 3 cups Orgran self-raising flour
• ¾ cup broken 70% Lindt dark chocolate bits

Method

• Heat oven to 180°C.
• Grease and flour a large muffin cup or place muffin patties in the tin.
• Beat the sugar with the Nuttlex until fluffy.
• Add the pumpkin puree, salt, spices and No Egg and beat until combined.
• Slowly add the flour, stirring until a thick and heavy cake mixture forms.
• Stir the flour mixture into the pumpkin mixture until blended.
• Stir through the chocolate bits.
• Fill the muffin cups or patties about ¾ full.
• Smooth and round the tops, leaving as little chocolate visible as possible as it may burn during cooking.
• Bake for about 25 minutes or until firm and cooked through.
• Leave to cool in the tray for five minutes before removing to a wire wrack.