300gdark muscovado sugardark brown sugar would also work well
1tspvanilla extractI like Nielsen Massey
1tspground cinnamon
1/2 tspground nutmeg
354mlsunflower oil
Pinchfine sea salt
200gchocolate chipsoptional
2largeeggs
Instructions
Preheat your oven to 350F / 180C and line a 12-hole muffin tray with cases.
In a large bowl, sift the flour, cinnamon, and baking soda, then add the salt. Stir to combine.
In another large bowl, beat the eggs, sugar, pumpkin purée, apple purée and sunflower oil together.
Add the dry ingredients to the wet ingredients, and using a spatula, fold the mixture gently until everything is combined and there are no pockets of flour left.
If you want to add chocolate chips, throw in 200g now and mix again.
Bake for about 20-25 minutes until the muffins are golden brown and the tops have cracked slightly.
Cool for 10 minutes in the muffin tray before removing to cool completely on a wire rack.
Notes
If you don't have apple purée to hand, you can up the pumpkin purée to 450g instead.