These deliciously spiced Pumpkin Chocolate Chip Muffins are the perfect autumnal treat. With treacle and pumpkin undertones, they’re a cross between pumpkin spice and gingerbread. Dairy, gluten and grain-free.
Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
To make these vegan add 2 tbsp milled flax or chia to 6 tbsp cold water and leave to gel for 5 minutes then add in replacement to the eggs. Substitute chocolate chips for plantbased ones.
This dish contains the following allergens: Eggs, Tree Nuts
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85g
ground almonds
50g
arrowroot flour
30g
tapioca flour or glutinous rice flour
12g (roughly 1 3/4 tbsp)
coconut flour
125g
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
425g
pumpkin puree
125ml
pure maple syrup
105g
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
100g
dark chocolate chips, plus extra to decorate
2oz
ground almonds
1oz
arrowroot flour
1oz
tapioca flour or glutinous rice flour
0.4oz (roughly 1 3/4 tbsp)
coconut flour
4oz
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
14oz
pumpkin puree
4fl. oz
pure maple syrup
3oz
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
3oz
dark chocolate chips, plus extra to decorate
Utensils
Step 1
Preheat oven to 180°C/Fan 160°C. Grease the muffin tin well.
Step 2
Add the dry ingredients, including spices, to a large mixing bowl and whisk until incorporated. Stir in the eggs followed by the remaining wet ingredients until you have a nice batter, then fold in the chocolate chips.
Step 3
Spoon the batter into the Ninja Foodi Zerostick 12 Cup Muffin Tin. The muffin indents should be filled until almost full.
Step 4
Bake the muffins for 30-35 minutes. Cooking is complete when a cocktail stick comes out clean after being inserted into centre of one of the muffins.
Step 5
Allow to cool in tin for 10 minutes. Then using a non stick palette knife, ease around the edges of muffins to help to remove from Ninja Foodi Zerostick 12 Cup Muffin Tin. Cool on a wire rack. Press a few extra chocolate chips on top for decoration if desired.
Preheat oven to 180°C/Fan 160°C. Grease the muffin tin well.
85g
ground almonds
50g
arrowroot flour
30g
tapioca flour or glutinous rice flour
12g (roughly 1 3/4 tbsp)
coconut flour
125g
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
425g
pumpkin puree
125ml
pure maple syrup
105g
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
100g
dark chocolate chips, plus extra to decorate
2oz
ground almonds
1oz
arrowroot flour
1oz
tapioca flour or glutinous rice flour
0.4oz (roughly 1 3/4 tbsp)
coconut flour
4oz
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
14oz
pumpkin puree
4fl. oz
pure maple syrup
3oz
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
3oz
dark chocolate chips, plus extra to decorate
Step 2 of 6
Add the dry ingredients, including spices, to a large mixing bowl and whisk until incorporated. Stir in the eggs followed by the remaining wet ingredients until you have a nice batter, then fold in the chocolate chips.
85g
ground almonds
50g
arrowroot flour
30g
tapioca flour or glutinous rice flour
12g (roughly 1 3/4 tbsp)
coconut flour
125g
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
425g
pumpkin puree
125ml
pure maple syrup
105g
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
100g
dark chocolate chips, plus extra to decorate
2oz
ground almonds
1oz
arrowroot flour
1oz
tapioca flour or glutinous rice flour
0.4oz (roughly 1 3/4 tbsp)
coconut flour
4oz
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
14oz
pumpkin puree
4fl. oz
pure maple syrup
3oz
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
3oz
dark chocolate chips, plus extra to decorate
Step 3 of 6
Spoon the batter into the Ninja Foodi Zerostick 12 Cup Muffin Tin. The muffin indents should be filled until almost full.
85g
ground almonds
50g
arrowroot flour
30g
tapioca flour or glutinous rice flour
12g (roughly 1 3/4 tbsp)
coconut flour
125g
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
425g
pumpkin puree
125ml
pure maple syrup
105g
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
100g
dark chocolate chips, plus extra to decorate
2oz
ground almonds
1oz
arrowroot flour
1oz
tapioca flour or glutinous rice flour
0.4oz (roughly 1 3/4 tbsp)
coconut flour
4oz
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
14oz
pumpkin puree
4fl. oz
pure maple syrup
3oz
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
3oz
dark chocolate chips, plus extra to decorate
Step 4 of 6
Bake the muffins for 30-35 minutes. Cooking is complete when a cocktail stick comes out clean after being inserted into centre of one of the muffins.
85g
ground almonds
50g
arrowroot flour
30g
tapioca flour or glutinous rice flour
12g (roughly 1 3/4 tbsp)
coconut flour
125g
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
425g
pumpkin puree
125ml
pure maple syrup
105g
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
100g
dark chocolate chips, plus extra to decorate
2oz
ground almonds
1oz
arrowroot flour
1oz
tapioca flour or glutinous rice flour
0.4oz (roughly 1 3/4 tbsp)
coconut flour
4oz
coconut sugar
2 tsp
baking powder
½ tsp
sea salt
2 tsp
ground cinnamon
2 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground nutmeg
2 large
eggs, whisked (see notes for vegan sub)
14oz
pumpkin puree
4fl. oz
pure maple syrup
3oz
melted coconut oil or palm shortening
1 tbsp
blackstrap molasses
1 tsp
vanilla extract
1 tsp
apple cider vinegar
3oz
dark chocolate chips, plus extra to decorate
Step 5 of 6
Allow to cool in tin for 10 minutes. Then using a non stick palette knife, ease around the edges of muffins to help to remove from Ninja Foodi Zerostick 12 Cup Muffin Tin. Cool on a wire rack. Press a few extra chocolate chips on top for decoration if desired.
