4. Chocolate Pumpkin Muffins


1 cup pumpkin puree
1/2 cup maple syrup
1/2 cup light brown sugar
1 large egg
6 Tbsp butter
1¾ cups whole wheat white flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp all spice
1 1/2 cups chocolate, chopped


For the puree, you need to prep your pumpkin by cutting it in half, and discarding the fibres and seeds.
Brush the surface with oil and bake until the flesh is soft. This can take anywhere from 90 minutes to two hours. When the pumpkin has cooled, divest it of its flesh and then blend, either by hand or with a food processor. The puree will be a bit liquidy; allow it to drain for an hour or two, stirring every so often.
Preheat the oven. Grease muffin tins with oil and keep aside.
Sift together the flour, baking powder and soda and the spices.
In another bowl, add the butter, the maple syrup and the sugar and whisk. Then add the egg, until properly combined. Stir in the pumpkin and the chocolate. Then stir in the dry ingredients, making sure not to over mix the batter, otherwise, you will get tough-as soles muffins. Spoon in the batter into your prepared muffin tins, filling them about 3/4 of the way to the top of each cup. Bake for about 20 minutes, until properly risen.