Super light and fluffy pumpkin muffins flavored with warming seasonal spices and studded with lots of melting dark orange and ginger chocolate. These festive muffins are vegan, easily gluten-free and nut-free and are easy to bake together. they are great warm from the oven or cold, too.
By Nourishing Amy
Chocolate Pumpkin Muffins
Prep Time: 30 minutes
Serves: 12 People
Ingredients
For the Muffins
⅘ cup of pumpkin puree (~½ of a 15 ounce can)
½ cup of granulated sugar
⅔ cup of plant-based milk
⅓ cup of sunflower oil
1 tbsp lemon juice
1 tbsp vanilla essence
2 ¼ cup of plain or GF plain flour
2 tbsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp mixed spice
Pinch of salt
180g Dark Orange Ginger Chocolate, chopped (a little over 2 bars)
To Serve
Dark Ginger Thins, broken
Crushed pecans
Method
Step 1
Preheat the oven to 350*F and line 12 muffin holes with cases.
Step 2
Whisk together the pumpkin puree, sugar, milk, oil, lemon juice and vanilla essence.
Step 3
Sift in the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice. Add the salt and whisk to a thick, smooth batter.
Step 4
Fold in most of the chocolate and divide between the 12 cases – they will be over ¾ full. Top with the remaining chocolate and bake for 18-20 minutes or until risen and an inserted skewer comes out clean.
Step 5
Remove from the tin carefully and cool fully on a wire rack. Top with Dark Ginger Thins, if you like, and some crushed pecans.
Step 6
The muffins will keep for up to 1 week in a sealed container in the fridge.
