About this recipe:These yummy pumpkin and chocolate chip muffins are flavoured with ginger, cinnamon, nutmeg and allspice.
Cactus Kim's Kitchen
155g plain flour
120g wholemeal flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons bicarbonate of soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
220g soft brown sugar
245g pumpkin puree
80ml soya milk
80ml vegetable oil
4 tablespoons treacle
2 large eggs
1 teaspoon vanilla extract
170g milk or dark chocolate chips
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 200 C / Gas 6. Grease or line an 18-hole muffin tin with paper cases.
Whisk plain flour, wholemeal flour, cinnamon, ginger, bicarbonate of soda, nutmeg, allspice and salt together in a bowl; form a well in the centre.
Stir brown sugar, pumpkin, soy milk, oil, treacle, eggs and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until cake batter is just combined; fold in chocolate chips. Spoon mixture into the prepared muffin cases.
Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 15 minutes. Remove muffins from tin immediately and cool completely on a wire rack.
This recipe uses soya milk but any milk will work. I also sometimes make 12 over-sized muffins instead of 18 regular - just bake them for about 20 minutes.