This is a delicious way to use up leftover pumpkin, and can be made as muffins or bread, with or without chocolate chips. 

INGREDIENTS

• 230g all-purpose flour
• 1 tsp baking soda
• 1+1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg or freshly grated nutmeg
• 1/2 tsp salt
• 2 large eggs
• 150g granulated sugar
• 120ml vegetable oil
• 100g light or dark brown sugar
• 285g pumpkin puree (steam pumpkin over boiling water until soft, then mash to make puree)
• 60ml milk
• milk or dark chocolate chips (optional), around 80-100g

METHOD

• Preheat oven to 190C. Grease a muffin pan or line with muffin liners
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add pumpkin and milk and whisk until combined. Add chocolate chips if you like (we recommend them!)
• Pour the pumpkin mixture into the flour mixture and mix gently until just combined.
• Divide batter among muffin cups and bake for 15-22 minutes until a toothpick inserted into the centre of the muffin comes out clean. Allow to cool for 5 minutes in the pan.
• These stay moist for up to 5 days; keep them in the fridge in an airtight container.