• To roast the pumpkin, get the detailed steps in the section on How To Make Homemade Pumpkin Puree, in my Pumpkin Bread Recipe.

To make the pumpkin muffins:

• preheat the oven to 350ºF (180ºC) and line a regular muffin pan with cupcake liners. To prevent the paper to stick to the muffins, you can also spray the inside of the cupcake liners. 
• In a large mixing bowl, mix the milk and lemon juice. Let it rest for 5 minutes or until it curdles. Once it has thickened, add the pumpkin puree, olive oil and syrup. Stir well until just combined. 
• Sift in the flour, sugar, baking powder, baking soda, salt and the spices. Whisk until the dry ingredients are incorporated into the wet ingredients. Then, fold the chocolate chips and stir until the butter is fully mixed.
• Divide the batter evenly among the muffin cups, fill each cup about ¾ full. 
• Bake at 350ºF /180ºC for 25-30 minutes or until a toothpick inserted into the muffin comes out clean. 
• Let them cool for 5-10 minutes before removing from the pan and place on a cooling rack to cool completely.