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4 from 3 votes
Muffins
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Roasted Pumpkin, Parmesan and Basil Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
I have adapted this recipe from Better Homes and Gardens.
Course: savoury
Servings: 8
Author: shades of cinnamon
Ingredients
  • 250 g pumpkin , deseeded, peeled, cut into 2cm cubes
  • Dash of Olive Oil
  • Salt and freshly ground black pepper , to season
  • 2/3 cup sour cream
  • 1 cup self-raising flour
  • 1/2 tsp baking powder
  • 1/3 cup finely grated parmesan
  • 1/3 cup basil leaves , finely chopped
  • 1 egg
  • 60 g butter , melted, cooled
  • Sprinkling of pumpkin seeds to top each muffin
Instructions
  1. Preheat oven to 200°C.
  2. Line muffin or cupcake tray with baking cases, or use sililcone cupcake cups.
  3. 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.
  4. Transfer pumpkin to a food processor or immersion blender, add sour cream and process until smooth.
  5. Combine flour, baking powder, parmesan and basil in a bowl.
  6. Add egg and butter to pumpkin mixture and combine, then add to flour mixture.
  7. 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.
  8. Bake for 15 minutes or until golden and cooked through.
  9. Transfer to a wire rack.
  10. Serve warm or cold with extra butter and extra basil leaves.