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
225g plain flour
2 tsp baking powder
1 tbsp cinnamon
1 tbsp grated nutmeg
100g caster sugar
50g soft light brown sugar
125g unsalted butter, melted
- Peel, seed and chop the pumpkin/squash into small pieces.
- Steam the pumpkin in a steamer or colander over a saucepan of boiling water until it’s soft (approx. 15mins).
- Mash the pumpkin.
- Heat the oven to 180ºC fan. Line a 12-hole muffin tin with cases.
- In a large bowl, mix the flour, baking powder, cinnamon, nutmeg and both the sugars together.
- In a separate bowl, whisk the pumpkin and eggs together.
- 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.
- Place for 15-20minutes until the muffins are golden and a skewer comes out clean.
- Cool on a wire rack.