Autumn in each bite. That's exactly how you could describe these fluffly, slightly pumpkin puree muffins, with hidden chocolate chips and a touch of juicy orange. It's great for breakfast, with a coffee or just as a bite on the go. They're super easy to make, too - all you need are two bowls, a couple of minutes, and this delicious treat is ready.

Shop ingredients

Organic Coconut Sugar – 400 g – natural sweetener with a caramel hint from hand-picked coconut flowers, from organic farming

£5.99

£5.33

87% Baking Protein – 500 g – Denmark-sourced unflavoured protein powder – designed for kitchen use, super smooth texture, low lactose

£17.79

£16.28

Chocolate Chips – 250 g – high-quality chocolate from South America, high cocoa content, no artificial flavours or polishes

Nutrition (1 serving)

310 kcal
37 g carbohydrates
15 g fats
7 g protein

Per 12 portions

240 g pumpkin puree
2 eggs
200 g coconut sugar
120 ml coconut oil
2 tsp vanilla extract
60 ml orange juice
160 g plain flour
60 g baking protein
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
170 g dark chocolate chips

Instructions

Preheat your oven to 175 °C. Prepare a muffin tin and line it with paper cups.
In a bigger bowl, mix pumpkin puree, eggs, sugar, oil, vanilla and orange juice.
In a second bowl, sieve through flour, baking powder, baking soda and cinnamon.
Carefully mix the dry ingredients into the wet ones. Then add the chocolate chips.
Divide the batter into the muffin cups, filling them up 3/4 of the way. Top it with chocolate chips.
Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean, with no batter sticking to it.
Leave the muffins to cool and dig in!

Products used in the recipe