Another recipe for leftover Halloween pumpkins! Anyone else still got lots to get through?
I always end up buying a lot of pumpkins for decor or using in photos and then eat nothing but pumpkin for November. Which I don’t have any complaints about. Especially when it involves lots of muffins and pancakes.
These muffins are moist yet fluffy, and the combination of the sweet, creamy pumpkin with the dark, bitter chocolate chips is truly divine. I can’t get enough of them!
They’re quick and easy to make for a sweet, comforting treat – perfect for this time of year.
Remember – if you want US measurements, simply click “US” under the ingredient list below and it will give you cups and oz instead.
- 320 g (2.5 cups) self-raising white flour, (or plain flour with 2 tsp baking powder)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin spice, (or mixed spice)
- A small pinch of salt
- 240 ml (1 cup) dairy-free milk
- 8 tbsp pumpkin puree
- 1 tsp vanilla extract
- 160 ml (2/3 cup) maple syrup, or agave nectar
- 4 tbsp vegetable oil, such as sunflower or other mild-flavoured oil
- 2 tbsp apple cider vinegar, *
- 80 g dark chocolate chips, (dairy-free)
- Heat the oven to 180C / 350F. Line a muffin tin with 12 liners.
- Mix the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined and the texture is smooth.
- Fold in the chocolate chips.
- Divide the mixture evenly between the 12 muffin cases and bake for 25 minutes until well-risen and golden brown.
- Leave to cool completely before eating, and enjoy!
*the vinegar interacts with the baking soda to help these muffins rise. It makes them super fluffy!
Nutrition InformationYield 12 Serving Size muffin
Amount Per Serving Calories 222Saturated Fat 5gSodium 19mgCarbohydrates 34gFiber 1gSugar 11gProtein 4g