Indulge in these incredibly easy, super fluffy, and utterly delicious pumpkin muffins, bursting with the comforting flavours of autumn. Pumpkin is packed with vitamin A, perfect for a healthy boost!
roasted or steamed
to taste
a handful
85% cocoa
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Roughly chop the walnuts and dark chocolate. Place them in a food processor and pulse until finely chopped. Set aside.
In a large bowl, combine the roasted pumpkin, eggs, milk, extra virgin olive oil, and sweetener. Use a hand blender to blend until smooth and well combined.
To the wet mixture, add the wholemeal flour, baking powder, and Ceylon cinnamon. Whisk until just combined, being careful not to overmix.
Gently fold in most of the chopped walnut and dark chocolate mixture into the batter, reserving some for topping.
Line a muffin tin with muffin cases. Divide the batter evenly among the cases, filling each about two-thirds full.
Sprinkle the remaining chopped walnut and dark chocolate mixture over the top of each muffin. Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre comes out clean.
Remove the muffins from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely. Enjoy!
For an extra autumnal flavour, add a pinch of nutmeg or ginger along with the cinnamon.
Ensure your pumpkin is well-drained after roasting or steaming to prevent a watery batter.
Do not overmix the batter once the flour is added; this can lead to tough muffins. Mix until just combined.