1. Preheat oven to 350

2. Mix all dry ingredients together in a large bowl, except cocoa powder and set aside. 

3. Mix wet ingredients together in a separate bowl until combined. 

4. Mix wet into dry and mix thoroughly until batter is fully combined, add in chocolate chips, reserving some for sprinkling on top of muffins 

5. Divide batter evenly into two bowls, adding the cocoa powder into one. You will now have a chocolate bowl and a pumpkin bowl. 

6. Place reusable muffin liners into a muffin pan, and place 1 tablespoon of the pumpkin batter in each liner. Add in the chocolate batter on top and repeat this pattern until muffin liners are about 3/4 the way full.

7. Top with cornflake mixture bake for 20-25 mins. 

8. Muffins will keep in an air-tight container for three days or in the fridge for a week.