Pumpkin Chipotle Muffins

Brixton knows about pumpkins. Not just a seasonal novelty here around Halloween to be turned into grinning faces, you can buy chunks of pumpkin all year round in Brixton market. I’m particularly fond of the green skinned calabaza version you can buy in wedges at any good greengrocers, but this recipe was inspired by the huge orange skinned ones at the A&C deli as the days grow shorter and the air colder. I’ve warmed things up with some tinned chipotle chillies from Casa Morita to add a smokiness that reminds me of Bonfire Night.

These muffins are incredibly easy to make taking under 30 minutes from start to finish. They are very moist due to the pumpkin so stick to the paper wrappers a little bit. You can make them in a well greased non stick muffin tin instead if you prefer. Adapt them to use any other leftover roast vegetables you have.

Pumpkin Chipotle Muffins (makes 12)

• 450g pumpkin (raw weight, seeds reserved)
• salt and pepper
• 1 tablespoon olive oil
• 250g self raising flour
• 3 chipotle chillies, finely chopped
• 1 heaped teaspoon smoked paprika
• 1 teaspoon mustard powder
• pinch cayenne powder
• 250ml milk (non dairy versions will work)
• 1 egg

Start by preparing your pumpkin. Remove the peel and the seeds and cut it into 1.5 inch chunks. Toss with the olive oil and salt and pepper and roast on a baking tray in an oven at 200℃ for 40 minutes. Once softened and slightly sticky round the edges, mash it into a puree with a fork and put in a sieve. Put a bowl on top of to weight it down to drain it well.

Wash the orange pith off the pumpkin seeds and dry them lightly in a clean tea towel. Spread them out on a baking tray and season well. Roast in the oven for 10 minutes until starting to go golden. These pumpkin seeds are white in colour and plump in stature compared to the small green ones sold in shops. Set aside until later.

Put the self raising flour in a large bowl. Chop your chipotles well so they aren’t big chunks, draining any liquid they are in and add to the flour. Combine well with the paprika and mustard powder. Season again well.

Add the drained mashed pumpkin to it all and add the milk and egg. Mix the batter until just combined. Muffin batter is fine to be lumpy so don’t overmix it or the muffins will be rubbery. Measure the batter out into 12 hole muffin tray. I usually use an ice cream scoop to make sure each muffin is the same size. Scatter the roasted pumpkin seeds evenly over the top of each muffin.

Bake in the oven at 180℃ for 12 minutes and then cool for 5 minutes in the tray. Remove to a rack to cool until later or eat immediately. The pumpkin will cause a little bit of moisture to gather on the bottom of the paper if using, but don’t be alarmed. The muffins will keep for up to 36 hours in a container if you don’t find yourself eating them all while still warm!