Pumpkin Chocolate Chip Muffins

2 cups flour
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon baking powder (or, if you have none, 1 teaspoon baking soda and 2 teaspoons cream of tartar)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger (or more if you like ginger)
1/2 cup chocolate chips (100 grams)
1/2 cup pumpkin puree (150 grams)
125 grams butter
2 large eggs
1/3 cup milk (80 mL)

Preheat the oven to 200 degrees celsius and prepare a 12-hole muffin tin.

In a large bowl, sift in the flour, brown sugar, baking powder, spices and salt. Add the white sugar  and combine the dry ingredients as well as you can.

Place the butter in a separate bowl and heat it in the microwave until it is nearly melted. Add the pumpkin puree, eggs and milk and whisk the entire lot together well.

Pour the wet ingredients into the dry ingredients and gently fold the two together with a fork. You want all of the batter to be wet, but you do not want to overmix so don't stir it, just fold it slowly.

Fill the muffin tins about 3/4 full. Bake the muffins for 25 minutes, perhaps turning the tray around halfway through if you have an uneven oven.

Cream Cheese Frosting

125 grams soft, room temperature butter
2 1/2 cups icing sugar
250 grams full-fat cream cheese
1 teaspoon vanilla extract

Beat the butter until it is creamy. Sift in the icing sugar a half-cup at a time, beating after each addition, until you have a thick frosting. Add the cream cheese to the frosting gradually, in about 3 or 4 parts, and add the vanilla. Beat the frosting until it is all just combined - don't over-mix it.