The little Sugar Pie pumpkin climbing the fence.

It doesn't matter much which sort of pumpkin or squash you've got. Last time I made them using Cucurbita pepo var. styriaca, the oil pumpkin (seen above, the green-striped pumpkin).


Pumpkin cardamom muffins

200g flour
1 tsp baking powder
1g salt
1 tsp ground cardamom
2 tsp chopped orange zest
175g sugar
100g egg
200g pumpkin purée (either made by a steaming and puréeing or straining and mashing the pumpkin after boiling)
50ml oil
80g cranberries or cowberries

pumpkin seeds, to sprinkle on top

Whisk eggs until homogeneous and slightly bubbly. Add sugar and the pumpkin purée. Mix in orange zest, cranberries and oil.

In another bowl sift flour with baking powder, cardamom and salt.
Add half of the flour to pumpkin mixture and stir well. Then add the rest of the flour and stir until all flour is just mixed in but not super smooth.

Divide batter between muffin tins. Nine regular size or six jumbo size.

Sprinkle some seeds on top and pop into a 210C oven. Then lower the temperature to 180C and bake for about 25 minutes.