Ingredients
- 1 pumpkin for purée – we use a red kabocha type when baking. You will need 300g of pumpkin purée for this recipe
- 125g unsalted butter, melted
- 180g caster sugar
- 3 eggs, lightly beaten
- 325g self-raising flour
- 1 large handful blackberries
- 1 apple peeled, cored and thinly sliced
- brown sugar
Directions
- Pre-heat the oven to 180C/ 160C fan/ 350F/ gas mark 4.
- Begin by lining a muffin tray with 12 cases or, like us, use a silicon muffin tray.
- Next up make the pumpkin purée. Slice the pumpkin in half and place the two halves flesh down, skin up, in a roasting tin. Roast in the oven for 40 minutes or until soft. Remove from the oven and leave to cool a little before scooping out the flesh from the skin, discarding the seeds. Using a fork, mash the pumpkin into a smooth, purée consistency. You could also use a food mixer to blitz it up, but a fork is a lot less washing up! You will only need 300g of pumpkin for this recipe but any left over can be added to soup or other bakes.
- Now for the batter! Mix the melted butter and caster sugar in a bowl using a wooden spoon.
- Add in the pumpkin purée and eggs and fold in the flour until no dry flour remains.
- Finish by stirring in a good handful of blackberries.
- Divide the mixture between the 12 cases or silcone tray. Top each muffin with a thin slice of apple and a sprinkling of brown sugar.
- Bake in the pre-heated oven for 30-35 minutes until golden brown and cooked through.
- Now watch while they disappear from the cooling rack and smiles appear on once-hungry faces!
