Russell and Lucy Calder from The Patch at Kilduff are excited about more people trying their pumpkins and sharing their recipes, including this one created for Kilduff Farm by Sonia Lee, LeeLifeNutrition.
150g softly roasted pumpkin or squash
2 ripe bananas
1 egg, lightly beaten
1 tsp vanilla extract
90ml melted coconut oil
50g granulated sugar
100g plain flour
1 tsp mixed spice
2 tsp baking powder
1 tsp bicarbonate of soda
40g dark chocolate chips
Preheat oven to 190ºC for fan assisted, 200ºC conventional or gas 6. Line a 12 cup muffin tin with muffin cases.
Place the cooled roasted pumpkin flesh* and peeled bananas in a large bowl and mash with a potato masher. Add beaten egg, vanilla extract, oil, milk and sugar and mix all the wet ingredients together. In a separate bowl, add flour, mixed spice, baking powder and bicarbonate of soda.
Pour the wet ingredients into the dry and blend together. The mix should have no flour showing but will be lumpy. In the final strokes add the raisins and chocolate chips. Spoon the mixture equally between the 12 muffin cases.
Bake the muffins in the centre of a pre-heated oven for 20-25 minutes until lightly golden and risen. They should spring back when you touch the tops. Leave to cool for a few minutes in the tin and then lift to cool further on a wire rack. Eat fresh on the day!
* To roast pumpkin or squash, cut in half and remove the seeds. Place two halves on a baking tray with skin up, flesh down. Bake for about an hour until the flesh is soft.
Open for pumpkin picking
18th-21st and 25th-27th October 10am – 4pm
Kilduff Farm, near Athelstaneford EH39 5BD
Recipe by Sonia Lee | LeeLifeNutrition | e:firstname.lastname@example.org