What to do with that leftover pumpkin?

What to do with that leftover pumpkin?

What to do with that leftover pumpkin?

30th October 2013

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Ingredients

Serves: 12

1 small sugar pumpkin, seeded
375g plain flour
400g caster sugar
2 teaspoons bicarbonate of soda
1/2 teaspoon baking powder
2 teaspoons ground cloves

2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
160ml vegetable oil
3 eggs

Method

Prep:20min › Cook:25min › Ready in:45min

Preheat oven to 180 C / Gas 4. Grease 12 muffin cups or line with paper muffin cases.
Split pumpkin in half. Remove seeds and strings. Place on baking tray, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Scoop out pumpkin and puree in blender. Weigh out 500g of pumpkin puree; set aside.
In a large bowl, stir together flour, sugar, bicarb, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together the 500g pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop muffin mixture into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a skewer inserted into the centre of a muffin comes out clean.

Enjoy warm with ice cream or cold with cream and a nice cup of tea!

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