Empower Bar Cacao Fudge Muffins
Grain-free fudge muffins made with pure pumpkin for extra moisture, volume, and nutrition. With the Gratisfied Empower Bar Cacao baking mix, they are free of most major allergens, oil, and refined sugar.
Equipment
- Mixing bowls
- muffin tin
Ingredients
- ½ cup full-fat coconut milk or dairy free milk of choice
- 1 teaspoon white vinegar
- 2 eggs beaten
- ⅔ cup pure pumpkin 173g
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 Gratisfied Empower Bar Cacao baking mix pouch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- In a small bowl or measuring cup, combine the milk and white vinegar. Whisk and set aside for 10 minutes.
- In a separate large bowl or bowl of a stand mixer, combine the milk and vinegar mixture, eggs, pumpkin, maple syrup, and vanilla extract. Whisk until creamy.
- To the bowl, add the Empower Bar Cacao baking mix, coconut sugar, baking powder, baking soda, and sea salt. Stir until a batter is formed. Allow the batter to rest for 20 to 45 minutes at room temperature (the longer the better).
- Meanwhile, preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
- After the batter rests, transfer to the muffin tin, filling each cup 2/3 of the way full. Bake for 25 minutes, or until a toothpick inserted comes out clean. If using a digital thermometer, the internal temperature should be between 200 and 205 degrees F.
- Allow the muffins to cool slightly in the muffin tin (about 10 minutes) before transferring them to a wire rack to cool completely, about 30 minutes to 1 hour.