Ingredients: Makes 12

• 225g plain flour
• 2 tsp baking powder
• 1 tbsp ground cinnamon
• ¼ tsp ground nutmeg
• 100g caster sugar
• 50g soft light brown sugar
• 60g dark or milk chocolate chips
• 200g pumpkin purée (from a can or homemade)
• 2 large eggs
• 125g slightly salted butter, melted

Method:

1. Pre-heat the oven to 200C/180C fan/gas 6.
2. Line a 12-hole muffin tin with muffin cases.
3. Mix together the dry ingredients in a large bowl: Flour, baking powder, cinnamon, nutmeg, both sugars – break up any lumps of brown sugar by rubbing them between your fingers.
4. Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter.
5. Whisk for 1-2 mins with an electric hand whisk until just combined.
6. Fold through the chocolate chips then portion into the muffin cases.
7. Bake for 15 mins until golden/a skewer comes out clean.
8. Set on a wire rack to cool.
9. If making for halloween, top with something ‘spooky’ made from icing.