Halloween is here, and I’m sure you’ve all been busy carving out your pumpkins.
But what exactly do we do with the rest of the pumpkin once it’s been carved out?
Well, you can take both the delicious orange flesh and seeds and make this delicious pumpkin muffin recipe:
Pumpkin Muffins (Makes 12)
- Pre-heat the oven to Gas Mark 4/ 180C.
- Take a small pumpkin or half of a large one, deskin and chop into small pieces. Lay these out onto a baking tray and cover with foil before baking for around an hour and a half. Once this is done, slide the pumpkin pieces into a blender and blitz until smooth.
- In a large bowl, stir together 375g of plain flour, 400g of caster sugar, 2 teaspoons of bicarbonate of soda, half a teaspoon of baking powder, 2 teaspoons each of ground cloves, cinnamon and allspice, as well as a teaspoon of salt. To this, add the 500g of pumpkin puree, 160ml of vegetable oil and three eggs. Mix everything together until smooth.
- Place the muffin mixture into a tray full of prepared muffin cases, before placing them into the oven to bake for around 20-25 minutes, or until a skewer comes out clean. Just before the end of baking, take a handful of the pumpkin seeds left over from carving and sprinkle them over the tops of the muffins to add a lovely little texture to the top.