Ingredients
| Ingredients | QTY | UOM |
|---|---|---|
| Peanut butter | 0.100 | kg |
| Pumpkin - cooked, pureed | 0.400 | kg |
| Oat milk | 0.100 | kg |
| Sugar | 0.100 | kg |
| Vanilla | pinch | |
| Cinnamon | 0.005 | kg |
| Cloves - ground | 0.002 | kg |
| Ginger - ground | 0.002 | kg |
| Salt | pinch | |
| Baking soda | 0.005 | kg |
| Gluten-free flour | 0.300 | kg |
| Choco chips (optional) | 0.080 | kg |
Preparation
Preheat oven to 200 degrees.
Measure out peanut butter alternative into a microwave safe bowl and microwave it for 20 seconds.
Pour in the pumpkin and oat milk, stir very well.
Dump in the sugar and vanilla then stir again.
Sprinkle all of the spices, salt, and baking soda into the batter.
Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
Spray cooking oil into muffin pan and scoop batter into muffin cups.
Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.
| Allergen | Gluten | Crustaceans | Eggs | Fish | Peanuts | Soy | Milk | Nuts | Celery | Mustard | Sesame | Molluscs | Lupin | Sulphur |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Code | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| Contains | ★ |
★ = Present