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Preheat oven to 200°C.
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Line muffin or cupcake tray with baking cases, or use sililcone cupcake cups.
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Pour a dash of olive oil into a baking pan and toss the pumpkini nto it, and season with salt and pepper. Roast for 20 minutes or until tender. Set aside to cool. Reduce oven temperature to 180°C.
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Transfer pumpkin to a food processor or immersion blender, add sour cream and process until smooth.
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Combine flour, baking powder, parmesan and basil in a bowl.
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Add egg and butter to pumpkin mixture and combine, then add to flour mixture.
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Using a large metal spoon, gently stir until just combined and spoon into prepared cases. I made 8 cupcake size muffins, but will fill 6 large muffin sized containers.Sprinkle with pumpkin seeds and gently press seeds into batter.
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Bake for 15 minutes or until golden and cooked through.
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Transfer to a wire rack.
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Serve warm or cold with extra butter and extra basil leaves.