The recipe for these little guys has been adapted from Julia Busuttil Nishimura’ Spiced Pumpkin Cake recipe. With a pumpkin surplus at Woodstock, it's a great winter treat.
Ingredients
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350g pumpkin, cut into 2cm pieces
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1 1/2tsp ground cinnamon
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125ml extra virgin olive oil, plus 1-2tbsp extra for roasting
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90g brown sugar
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2 eggs
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1tsp vanilla extract
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250g wholegrain rye, spelt or triticale flour
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1 cup chopped dates, pre-soaked in hot water
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2 tsp baking powder
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1/2 tsp ground cloves
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1/4 tsp freshly ground nutmeg
Method
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Preheat oven to 180C. Arrange the pumpkin on a baking tray and sprinkle over the cinnamon and drizzle with the olive oil. Make sure the pumpkin is well coated. Roast for 30-35 minutes or until soft and caramelised. Set aside to cool then mash with a fork until smooth.
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Grease or line the muffin tin.
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In a bowl, whisk together the brown sugar, eggs and vanilla until a little creamy. Pour in the olive oil and combine. Stir in the cooled mashed pumpkin. Add the rye flour, baking powder, dates and spices and stir until everything is incorporated.
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Spoon into the muffin tin and bake until golden (half an hour, more or less). Turn onto a rack to cool and enjoy!