1 cup pumpkin puree
2 large eggs
1/3 cup maple syrup or honey
1/4 cup cocoa powder
1 tsp baking powder
2 tsp spices (cinnamon, nutmeg, ginger)
1/4 tsp salt
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with parchment liners or grease them with cooking spray.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, and maple syrup (or honey). Whisk together until smooth and well-blended.
Combine Dry Ingredients: In another bowl, mix together the cocoa powder, baking powder, spices, and salt. Stir until well-distributed.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until everything is just mixed; it’s okay if the batter is a bit lumpy.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Once baked, let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later enjoyment!
