Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
Add two eggs to a large mixing bowl and whisk until foamy.
2 large eggs
Add 220 grams (3/4 cup) pumpkin puree and 120 grams (1/2 cup) yogurt, and whisk again to mix.
220 grams pumpkin puree, 120 grams coconut yogurt
Add 180 grams (1 3/4 cups) almond flour, 100 grams (1/2 cup) coconut sugar, 2 tablespoons arrowroot flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon salt to the bowl. Whisk until a well combined and no streaks of flour remain (don't worry about over-mixing).
Fold in 50 grams (1/4 cup) of walnuts and 50 grams (1/4 cup) of chocolate.
50 grams raw walnuts, 50 grams dark chocolate
Divide the batter equally between the prepared muffin cups.
Bake for 22-24 minutes, or until browned and a toothpick inserted into the centre of a muffin comes out clean. The muffins will puff up significantly and then fall a bit, this is normal.
Refrigerate in a sealed container for up to five days, or freeze to up to a month. I recommend keeping these chilled as they spoil quickly.