A pinch salt
150g plain flour
1 heaped tsp baking powder
½ tsp ground cinnamon
1 small handful of walnuts
For the glaze:
75g good-quality dark chocolate
2 blobs of cold butter
The juice of 1 clementine
Pre-heat the oven to 180°C.
Melt the butter.
Chop the pumpkin into small pieces, and then blend in a food processor.
Add the sugar, eggs, flour, baking powder, cinnamon, walnuts, and the melted butter and continue to blend with the pumpkin until a soft dough is formed.
Divide the dough into 10-12 muffin moulds, so that they are around ¾ full.
Bake in the oven for around 20 mins and afterwards leave to cool on a wire rack.
Meanwhile, get started on the glaze:
Chop up the chocolate and divide into 2 halves.
Melt 1 half of the chocolate over a water bath.
The other half keep aside in a bowl.
When the chocolate has melted, add the remaining chocolate and stir thoroughly until it is all melted.
Combine the cold blobs of butter with the chocolate until the butter is all melted.
Finally, add the clementine juice and stir the glaze well and put to the boil until just before serving, where it is spread in a generous layer over the cooled muffins.