Ginger and Pumpkin Muffins


Ginger and Pumpkin Muffins
Makes 6 large or 12 small muffins


4 tbsp Pumpkin seeds

150g Roasted pumpkin or butternut squash

100g Butter (softened)

100g Golden caster sugar

75g Dark brown sugar

2 Free range eggs

225g Self raising flour

1 tsp Baking powder

2-3 tbsp milk

Here's How 

Place the seeds into a bowl and cover with 50ml of boiling water.

Mash the pumpkin in a mixing bowl until smooth.

Add the butter and beat together, followed by both the sugars and the baking powder.

Stir in the eggs, fold in the flour.

Let the mixture down a little with the milk.

Divide the mixture into 12 small muffin tins or 6 deep ones.

Top with the pumpkin seeds and bake in a pre heated oven 180c for 20 minutes.