Preheat the oven to 180°C/350°F (fan forced). Grease or line a muffin tin with cases or squares of parchment paper.

If you need to steam your pumpkin (peeled, diced & same weight) do so and allow to cool slightly. I like to steam or bake pumpkin to use in this recipe while I’m cooking for dinner. Just cook extra and set aside to make these delicious muffins.

Add the banana, cooked pumpkin, cinnamon, vanilla, sweetener and milk of choice to a blender of food processor and puree until nice and smooth.

In a separate bowl mix the flour, baking powder, bicarbonate soda and sea salt. Fold this into the wet mixture to just combine, taking care not to over mix it.

Spoon into the muffin cases and top with a few chopped walnuts and a square of chocolate.

Bake in the oven for about 20 minutes or until a skewer inserted into the middle is clean.

Remove from the oven, allow to cool for 5 minutes in the tray then transfer to a cooling rack until room temperature.

To steam the pumpkin, place the peeled and diced pumpkin (same weight) into the steamer basket. Add 500g water to the bowl and place the steamer basket inside the bowl. Steam 15 minutes, Varoma, speed 4. Adjust time according to how big the pumpkin was diced. Remove and allow to cool slightly. Tip the water out of the Thermomix bowl.

Add the banana, cooked pumpkin, cinnamon, vanilla, sweetener and milk of choice to the Thermomix bowl and blend 15 seconds, speed 6.

Weigh in the flour, baking powder, bicarbonate of soda and salt. Combine using the Knead function, approx 20-30 seconds or until just combined (keep an eye on it through the lid.) Alternatively, you can just fold through using your spatula in the direction of the blades.

Continue as per Step 4 above.

In an airtight container in a cool, dark place for 2-3 days. These also are suitable to freeze.