This Antipodean-inspired recipe has proven a hit at our Pumpkin Days in the past. To cook the squash, it’s best to peel and chop it up, then sweat it gently in unsalted butter until soft. ideal recipe for baking with your toddler, pre-school child.
- 115g unsalted butter
- 175g dark brown muscovado sugar
- 115g golden syrup or honey
- 1 egg, beaten
- 225g cooked and mashed pumpkin or squash
- 200g self-raising flour
- pinch of sea salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon grated nutmeg
- 75g currants or raisins
How to make Pumpkin Muffins
- Preheat the oven to 200°C/Gas Mark 6. Place 12 muffin cases in a muffin tray.
- In a large bowl, cream the butter until soft.
- Add the sugar and syrup or honey and beat until light and fluffy.
- Stir in the egg and pumpkin until well mixed.
- Sift over the flour, salt, cinnamon and nutmeg. Lightly fold these ingredients into the mixture. Stir in the currants or raisins.
- Spoon the mixture into the muffin cases so each is two-thirds full.
- Bake in the centre of the oven for 12-15 mins, until a skewer inserted in the centre comes out clean.
By Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm