Spiced pumpkin and date muffins
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.
350g pumpkin, cut into 2cm pieces
1 1/2tsp ground cinnamon
125ml extra virgin olive oil, plus 1-2tbsp extra for roasting
90g brown sugar
1tsp vanilla extract
250g wholegrain rye, spelt or triticale flour
1 cup chopped dates, pre-soaked in hot water
2 tsp baking powder
1/2 tsp ground cloves
1/4 tsp freshly ground nutmeg
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.
Grease or line the muffin tin.
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.
Spoon into the muffin tin and bake until golden (half an hour, more or less). Turn onto a rack to cool and enjoy!