Pumpkin, chocolate and Cheddar muffins

Preheat oven to 350oF (180oC). 

In a bowl, using an electric mixer, beat the eggs with the brown sugar. 

Add melted butter, pumpkin purée, milk and vanilla extract. 

In a large bowl, mix remaining ingredients and make a well in the centre. 

Pour liquid ingredients into the well and mix just until combined. 

Divide batter into a muffin pan, greased and floured, or use paper muffin cups. 

Bake in oven for 25–30 minutes or until a toothpick inserted in centre comes out clean. 

Note:

To make homemade pumpkin purée:

Wash exterior of pumpkin and cut in half. Remove seeds and fibrous parts. Cut into large chunks.

Put pumpkin chunks, with peel facing up, in an oven-safe dish.

Bake in an oven preheated to 350°F (180°C) for about 1 hour or until tender.

Using a spoon, remove flesh and thoroughly drain. Discard peel. In a food processor, blend pumpkin flesh to a purée.

Approximately 1 lb (450 g) of pumpkin yields about 1 cup (250 ml) of purée.

Purée can be frozen and kept for several months.