Every year around Halloween, we wonder what to do with scraped out pumpkin flesh and an abundance of vibrant other squashes. Here’s one of a few solutions we have newly invented this year. A tasty savoury pumpkin muffin – a perfect alternative to bread to have with soup or great as a breakfast muffin or quick snack.
220 g Self-raising gluten free flour
100 g ground almonds
2 tsp baking powder
2 eggs
75 g pumpkin purée – ( roasted , liquidised squash )
75 ml olive oil
175 ml almond, rice or soya milk
1 semi hot chilli or a pinch of chilli flakes
2 tsp fresh or dried thyme
1/2 tsp salt
Grinding of black pepper
Pumpkin seeds to top
1. Preheat the oven to 200 c.
2. Mix the dry ingredients together in a large bowl. In a separate bowl, whisk the eggs, oil, milk & pumpkin puree and stir into the flour mix. Spoon into muffin cases, sprinkle on some pumpkin seeds and bake for 15 – 20 mins until golden. Serve warm with soup for lunch.