When you’ve finished carving your pumpkin, here’s an easy way to use up the inside for a delicious snack or breakfast.

You can substitute pumpkin for butternut squash or any edible squash.

Store in an airtight container for up to 3 days or freeze for up to 3 months. 

Looking for somewhere to pick pumpkins? Check out our guide.  

Makes 12 muffins 

INGREDIENTS 

1 pumpkin 

225g plain flour 

2 tsp baking powder 

1 tbsp cinnamon 

1 tbsp grated nutmeg 

100g caster sugar 

50g soft light brown sugar 

2 eggs 

125g unsalted butter, melted 

METHOD 

1. Peel, seed and chop the pumpkin/squash into small pieces. 
2. Steam the pumpkin in a steamer or colander over a saucepan of boiling water until it’s soft (approx. 15mins). 
3. Mash the pumpkin. 
4. Heat the oven to 180ºC fan. Line a 12-hole muffin tin with cases. 
5. In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and both the sugars together. 
6. In a separate bowl, whisk the pumpkin and eggs together. 
7. Add the pumpkin and egg mix and melted butter to the dry ingredients. Stir together for 2 minutes. Pour the mixture evenly into the cases. 
8. Place for 15-20minutes until the muffins are golden and a skewer comes out clean. 
9. Cool on a wire rack.

ENJOY!