80g unsalted butter, melted and cooled, plus 10g for frying
1 onion, finely diced
2 teaspoon grated nutmeg
1 tablespoon oil
250g plain flour
2 teaspoons baking powder
1/ 2 teaspoon bicarbonate of soda
1 teaspoon salt
40g pumpkin seeds, toasted
Heat the oven to 200C/400F/ gas mark 6 and line a muffin tin with 12(6) paper cases.
Peel and dice the pumpkin. Place in an ovenproof tray and drizzle with some oil. Place into the oven and roast for around 25 minutes, turning the pumpkin occasionally. Leave to cool for 5 minutes then use a hand blender to blitz the pumpkin to a puree.
Whilst the pumpkin is cooking warm the 10g of butter in a large frying pan and sauté the onion until soft, about 10 minutes. Cool
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, nutmeg and salt. In a jug whisk the melted butter, eggs and yoghurt. Pour the wet ingredients over the flour and stir with a spatula until just combined. Lightly fold in the cooled onions, pumpkin and the pumpkin seeds.
Spoon into the cases and bake for about 18 minutes, until a toothpick comes out clean.
These muffins are lovely with some winter soup or cold in a packed lunch.
Squash can be used instead of the pumpkin and try out different seeds and nuts as an alternative to the pumpkin seeds.