These pumpkin muffins are so tasty – they're great with a hot drink or in a packed lunch
- 250g (9oz) peeled, chopped pumpkin or butternut squash
- 150g (5oz) golden caster sugar
- 3 eggs
- 175g (6oz`) butter, softened
- 350g (12oz) self raising flour
- 1/2 tsp bicarbonate of soda
- 4 tbsp milk
- 50g (2oz) pumpkin seeds
- a muffin tin lined with 10-12 muffin cases
This is such a shame because the vegetable is so versatile it can be used in everything from soups and stress, to sweet dishes like cakes and pies.
This muffin recipe is one delicious way to make the most of pumpkin when it’s in season during the Autumn and couldn’t be easier to whip up. Whether you’re entertaining and want something lovey and different to treat your guests to, or just want a treat ready for your afternoon cup of tea, this muffin recipe is a great go to one to try.
Ready in 40 minutes, this dish makes 12 muffins.
Heat the oven to 190c, 170c fan, gas 5 .
Place the pumpkin or squash into a food processor and blend until finely chopped. Add the remaining ingredients except pumpkin seeds and blend until smooth but do not over mix. Stir in most of the pumpkin seeds reserving a few to sprinkle over the top.
Divide the mixture between the cases filling at least three quarters full. Sprinkle with pumpkin seeds and bake for 20-25 mins until golden brown, and just firm to the touch. Allow to cool. These will keep in a cake tin for 2-3 days.
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