Preparation
- Place pumpkin in a pot, cover with boiling water and cook on the stove for 10 -15 minutes; until fork tender.
- Blend pumpkin to a puree in a blender or using a hand blender. You will need 250g of pumpkin puree. Keep any leftovers in the fridge and add it to your oats, baked / stove top / overnight, for an Autumnal breakfast!
- Preheat your oven to 180C (350F). Grease, or line a muffin tray (with muffin liners), that will accommodate 12 muffins.
- Add the eggs, olive oil, caster and brown sugar and the pumpkin puree to a large bowl. Whisk to combine.
- Sift in the flour, add the baking powder, soda, cinnamon and ginger. Fold the ingredients together with a spatula or spoon.
- Divide the mixture between the prepared muffin tray.
- Sprinkle the muffins with some demerara sugar. This is coarse and will give the muffin tops a nice texture and extra hit of sweetness.
- Bake for 18 - 20 minutes; until a toothpick inserted comes out clean. Allow to cool for 10 minutes in the tray and then transfer to a wire rack to cool fully.
- Serve as is or warm them and top with a little room temperature butter.
- Store muffins in a sealed container for up to three days or freeze for up to one month.