Pre-heat the oven to 170C
Begin by lining a muffin tray with 12 cases or, like us, use a silicon muffin tray.
Next up make the pumpkin puree. Slice the pumpkin in half and place the two halves flesh down, skin up, in a roasting tin. Roast in the oven for 40 minutes or until soft. Remove from the oven and leave to cool a little before scooping out the flesh from the skin, discarding the seeds. Using a fork, mash the pumpkin into a smooth, puree consistency. You could also use a food mixer to blitz it up, but a fork is a lot less washing! You will only need 300g of pumpkin for this recipe but any left over can be added to soup or other bakes.
1 One pumpkin
Now for the batter! Mix together the melted butter and caster sugar in a bowl using a wooden spoon.
125 g unsalted butter, 180 g caster sugar
Add in the pumpkin puree and eggs and fold in the flour until no dry flour remains.
3 eggs, 325 g self-raising flour
Finish by stirring in a good handful of blackberries.
1 large handful blackberries
Divide the mixture between the 12 cases or silcone tray. Top each muffin with a thin slice of apple and a sprinkling of brown sugar.
1 apple, brown sugar
Bake in the 170C pre-heated oven for 30 – 35 minutes until golden brown and cooked through.
Now watch while they disappear from cooling rack and and smiles appear on once hangry faces!