pumpkin muffins_front

Makes 12

Ingredients

80g unsalted butter, melted and cooled, plus 10g for frying
1  onion, finely diced
2 teaspoon grated nutmeg
1  tablespoon oil
300g pumpkin
250g plain flour
2 teaspoons baking powder
1/ 2 teaspoon bicarbonate of soda
1 teaspoon salt
2 eggs
275g  yoghurt
40g pumpkin seeds, toasted

Method

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.

 

2 Comments
  • Meg October 29, 2012 at 09:32

    These are great too. The kids didn’t like them because they’re not sweet – but more fool them I say! We had them with the soup and for breakfast, afternoon tea, midnight feasts…

  • Choclette October 25, 2012 at 15:07

    These look so good and you can see the pumpkin bits peeking out. There are some similarities with mine – we both used roasted squash and toasted pumpkin seeds, but I do like your added onion and yogurt works exceptionally well in these sorts of bakes. I’ve been taking them to work as a really nice alternative to my normal sandwiches.