Ingredients: Makes 12
- 225g plain flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- 100g caster sugar
- 50g soft light brown sugar
- 60g dark or milk chocolate chips
- 200g pumpkin purée (from a can or homemade)
- 2 large eggs
- 125g slightly salted butter, melted
Method:
- Pre-heat the oven to 200C/180C fan/gas 6.
- Line a 12-hole muffin tin with muffin cases.
- Mix together the dry ingredients in a large bowl: Flour, baking powder, cinnamon, nutmeg, both sugars – break up any lumps of brown sugar by rubbing them between your fingers.
- Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter.
- Whisk for 1-2 mins with an electric hand whisk until just combined.
- Fold through the chocolate chips then portion into the muffin cases.
- Bake for 15 mins until golden/a skewer comes out clean.
- Set on a wire rack to cool.
- If making for halloween, top with something ‘spooky’ made from icing.
