Made with Moo Free: Spooky Choc Pumpkin Bread Muffins

Made with Moo Free: Spooky Choc Pumpkin Bread Muffins

We’ve had a couple of recipes we’ve picked for our Made with Moo Free Halloween Edition. Stay tuned for our second recipe later today.

Our first recipe comes from Sophie who has submitted a recipe for Spooky Chocolate Pumpkin Bread Muffins! We’ll be sending some treats as soon as possible.

If you like this recipe check out Sophie’s other work over on her Instagram: sophie_gluten_free

Spooky Choc Pumpkin Bread Muffins!

Makes 6-8 Muffins


  • 200g gluten free self raising flour
  • 50ml unsweetened almond milk
  • 1 medium egg (you can substitute this for a banana if you want to make this vegan!).
  • 1 tbsp baking powder.
  • 20g honeycomb pieces (The ones I used are vegan friendly).
  • 4 tbsp maple syrup.
  • 1 tsp sweet cinnamon.
  • 35g Moo free 45% cocoa choc chips.
  • 150g of 100% natural Pumpkin purée.


  1. Pre-heat the oven to 200C.
  2. Add 200g of flour into a mixing bowl and crack one medium egg/add banana and stir.
  3. Add almond milk, maple syrup, cinnamon, baking powder, pumpkin purée and choc chips and stir. - If the mixture is too wet, add more flour. The mix should be a cake like consistency.
  4. Pour the mix into a lined bread baking tin.
  5. Sprinkle on more moo free chips and cover the tin in foil. - the foil will stop the top cooking before the rest of the loaf. Place into the oven at 200C for 35-40 minutes - check every 15 minutes but don’t open the oven!
  6. Allow to cool for 15-20 minutes before slicing. Serve on it’s own, with fruit, maple syrup, or with choc spread.

ENJOY & have an amazing Halloween!