SPICY PUMPKIN AND CHOCOLATE MUFFINS

Ingredients (for about 12 muffins):
• 200 g all-purpose flour
• 8 g baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• A pinch of salt
• 1 teaspoon Scotch Bonnet chili
• 120 g softened butter
• 200 g sugar
• 2 eggs
• 170 g steamed pumpkin
• 150 g dark chocolate (70% cocoa), chopped

Method:
To prepare the spicy pumpkin and chocolate muffins, start by mixing the flour, baking powder, baking soda, salt, ginger, and Scotch Bonnet chili in a large bowl. Set this dry mixture aside and, in another bowl, combine the softened butter with the sugar, beating with an electric mixer until soft and fluffy. Then, add the eggs one at a time, mixing well until the batter is smooth.

Next, steam the pumpkin until tender, then blend it into a smooth puree and fold it into the butter, sugar, and egg mixture. Gradually pour the liquid mixture into the dry ingredients, gently stirring from bottom to top to achieve a uniform batter. Don't forget to add the chopped dark chocolate, stirring again to distribute it evenly throughout the mixture.

Now, fill the lined muffin tins about two-thirds full with the batter. Bake the muffins in a preheated oven at 180°C (350°F) for about 18 minutes or until golden and they pass the toothpick test: a toothpick inserted into the center should come out clean.

Let the muffins cool slightly before serving. These delightful treats are perfect for an autumn snack or a tasty treat to offer during Halloween night. With their bold combination of chocolate, pumpkin, and Scotch Bonnet chili, they will bring a touch of spiciness to your celebrations. Present them on a tray decorated with Halloween motifs for a festive and delicious effect!