Next in line of pumpkin recipes are pumpkin muffins. They are somewhat similar to carot cake and, as you might expect from the cake recipes I posted here, not very sweet (the original recipe calls for 350g of brown sugar). Perfect breakfast fare on a cold, foggy morning in autumn. I think one could easily double the amount of cinnamon and add maybe a touch of nutmeg or ginger.
Adapted from Butternut Squash Muffins from Jamie at Home by Jamie Oliver
400g Hokkaido pumpkin, skinned and deseeded
3 1/2 Tbsp honey
pinch of salt
300g plain flour
2 tsp baking powder
1 tsp ground cinnamon
175 ml olive oil
Preheat the oven to 400°F. Line a muffin tray with paper cups. Grate the pumpkin into a bowl on the most coarse side of a box grater. Add the honey and eggs, mix well. Add all the other ingredienst and mix until just combined. Fill the dough into the paper cups and bake for about 20-25 minutes or until a toothpick inserted into the center of one of them comes out clean.