(Makes 12 muffins)

Dry ingredients:
2 cups (215g) of organic oat flour
1 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1 tsp of ground cinnamon
1/2 tsp of ground ginger 
1/4 tsp of ground nutmeg
1/4 tsp of allspice
2 scoops (20g) of collagen peptides (If you don’t have any, you can omit it)

Wet ingredients:
1 cup (253g) of pumpkin purée 
4 tbsp of melted ghee/coco oil/butter
1/4 cup (85ml) of maple syrup
2 tsp of vanilla extract 
3 pasture raised eggs

A big handful (about 90g) of dark chocolate chips or chopped chocolate

1) Preheat oven to 180°C/350°F. Line a 12 pan muffin tin with parchment muffin liners.

2) In a mixing bowl, mix all the dry ingredients. In a separate mixing bowl, combine all of the wet ingredients. Pour the dry mixture into the wet one, and stir until well combined. Fold in the chocolate chips.

3) Scoop the batter into the prepared muffin tin, until 3/4 full. Bake in the oven for 22mins. Remove the muffins from the tin, and let cool before you enjoy.