Ahh… we got a butternut pumpkin again in the fruit and veggie pack from Aussie Farmers Direct last Thursday.
No, I am not sick of pumpkin yet… There are so many dishes can be made from pumpkin. Sweet or savoury; main, side dish or dessert; breakfast or snack…

Pumpkin is so cool!

On the night I got the pumpkin delivered, there was ‘Jamie at Home’ show on Lifestyle Food on Foxtel and the main ingredient he tackled on the show was pumpkin! So I watched the whole show, and one that caught my eyes was the butternut pumpkin muffin 🙂

It caught my eyes because it’s a super duper easy snack to make. In the show, Jamie makes the muffin mixture totally in one food processor. The pumpkin is processed in the food processor until fine and then he adds the rest of ingredients into the food processor and blends them all in it. Also, Jamie mentioned there is no need to peel the pumpkin. I told you, it’s a super duper easy to make 🙂

The food processor I got is so small that I processed the pumpkin in it and then move the pumpkin to a big mixing bowl and mix it with the rest of ingredients in the mixing bowl. If you have a big food processor, just follow what Jamie did (mix everything in the food processor). A little less washing up 🙂

Butternut pumpkin muffin

(recipe by Jamie Oliver from ‘Jamie at Home’)

(makes 20 muffins)

  • 400 gr butternut pumpkin. Brush the skin and chop pumpkin coarsely (about 1cm cubes), no need to peel
  • 300 gr brown sugar
  • 300 gr plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon ground
  • 1 pinch of salt
  • 4 eggs
  • 175 ml olive oil

Step 1. Preheat the oven to 190°C. Process the pumpkin in a food processor until fine. Place the fine pumpkin in a big mixing bowl and add in the dry ingredients (flour, baking powder, sugar, salt, cinnamon) and mix well. Beat the eggs in a separate bowl and add in the oil and mix well. Then, pour the wet ingredients into the dry ingredients’ bowl. Mix well.

Step 2. Prepare a 12-muffin tray with paper cups. Fill up each hole with the muffin mixture until ¾-full. Bake for about 20 minutes or until the muffins are cooked and golden (To check, test with a skewer. The muffins are ready when the skewer comes out clean).