400 g pumpkin puree
2 large eggs
2/3 cup vegetable oil [approx. 12 tablespoons]
juice and zest from 1 orange
300 g all-purpose flour [1 1/2 cups]
150 g sugar
150 g chopped dark chocolate/chocolate chips
1 tablespoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon soda
1 tablespoon fresh lemon juice
2 tablespoons oil for greasing baking cups
- Heat the oven to 180°C. Grease muffins pan or ceramic baking cups with vegetable oil (I had 6 ramekins).
- Whisk eggs with sugar. Add oil, pumpkin puree, orange juice and zest. In a separate bowl mix all the dry batter ingredients, incorporate them into pumpkin mixture. Fold in chocolate chips. Pour the batter into the baking cups and place in the oven for about 20 minutes. Check doneness by inserting a toothpick into a muffin, it must come out clean. Let them cool.
- For the vegan version substitute eggs with 2 tablespoons of flaxseed powder and 1/2 cup of any plant-based milk.