Dark Chocolate–Filled Pumpkin Muffins

There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen on a chilly day. These pumpkin muffins with a hidden dark chocolate heart are the kind of treat that makes autumn feel extra special.

Makes: 6-8 muffins Preparation 20 minutes + 30 minutes for roasting the pumpkin | Cooking time: 25-30 mins

Pumpkin: 250 g
All Purpose / Plain Flour : 180 g
Sugar: 180 g
Baking powder: 16 g
Sunflower oil: 100 ml
Eggs: 1
Dark chocolate: 6–8 small pieces (about 2 cm long and 1 cm thick)
Cinnamon: 1 tsp
Butter, unsalted: as needed
Icing sugar: to taste
A pinch of salt

Method

Cut the pumpkin into large chunks, removing the seeds but leaving the skin on. Roast at 180°C/350 F /Gas 4 about 30 minutes, until tender.
Scoop out the soft pulp, discard the skin, mash the pulp with a fork, leaving a few small chunks for texture.

In a large bowl, beat the egg and sugar together until smooth and creamy. Gradually whisk in the sunflower oil in a slow, steady stream.

Now combine the mixtures:
Add the pumpkin pulp to the egg mixture, then stir in the cinnamon, baking powder, and a pinch of salt.
Mix gently until just combined — do not overmix.

Lightly butter your muffin moulds or tins. Fill each one halfway with batter.
Place a piece of chocolate in the centre of each muffin, pressing it gently into the batter. Cover with more batter until the mould is full.

Tip: To make evenly sized chocolate pieces, break a row off your favourite dark chocolate bar for each muffin.

Sprinkle a little sugar on top of each muffin and bake for 25–30 minutes, or until golden and a toothpick inserted into the batter (not the chocolate centre) comes out clean.

Let the muffins cool to room temperature, then dust lightly with icing sugar before serving.