Pumpkin Muffins with Chocolate

In a large mixing bowl, cream the 125 g Butter and 120 g Brown Sugar until light and fluffy.

Add the 2 Eggs one at a time, beating well after each addition.

Mix in the 150 g Pumpkin Puree and 2 tbsps Honey until well combined.

Add the 1 tsp Bicarbonate of Soda, 1 tsp Cinnamon, ½ tsp Ginger Powder, ¼ tsp Nutmeg, and ½ tsp Bourbon Vanilla Extract.

Gradually fold in the 250 g Flour, mixing until the batter is smooth and well-blended.

Adjust with a bit more flour if necessary.

Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.

Spoon the batter into each liner, filling about 3/4 full.

Sprinkle Pumpkin Seeds and Chocolate Sprinkles on top of each muffin.

Bake for 20-25 min, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.