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By Nourishing Amy

Chocolate Pumpkin Muffins

timerPrep Time: 30 minutes

groupsServes: 12 People

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.


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


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.

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