Pumpkin and chocolate chunk muffins
2 cups of plain flour
1/2 cup of Grounded Pleasures Organic Panela
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/4 teaspoon of allspice
1/8 teaspoon of ground ginger
1/8 teaspoon of ground nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of baking powder
100gm -150gm of good quality milk or dark chocolate, chopped into rough chunks
1/3 cup of pecans roughly chopped
1 egg at room temperature
1 teaspoon of Grounded Pleasures Vanilla Extract
1/4 cup of flavourless oil
1 cup of pumpkin, cooked and pureed
1 cup whole milk at room temperature
Pop your oven on to 180c fan bake and decide if you want 24 mini muffins, 12 normal size muffins or 6-8 Texas size muffins.
In a bowl mix the flour, baking powder, panela, spices and salt in a bowl. I use a mixer with a paddle attachment.
In a jug mix the egg, oil, milk, vanilla and pumpkin together and with your mixer on or your spatula pour the wet ingredients into the dry.
Finally fold the chocolate chunks into the mix.
Spoon the mix into chosen size muffin tins and sprinkle over the chopped pecans.
Mini muffins for 7-10 minutes
Standard muffins for 15-18 minutes
Texas muffins for 20-25 minutes
Check whether they are ready with a skewer inserted into the centre of the muffin. If it comes clear pull them out and let cool for five minutes before placing on a cool rack.
It is completely acceptable to sneak one of these warm darlings off the rack as this is when they are at their best!