Pumpkin is a really great way to naturally sweeten things so we decided to create these really delicious veggie delights. The cheese mixed with the egg and pumpkin mixture combines really well, and even the most pumpkin-hating children will demolish them! Because they’re also great cold, they make a great lunchbox filler and freeze really well too.
We also like adding a scoop of pumpkin puree to porridge, chocolate muffin mix and it’s really good cooked in a cake topped with cinnamon. We will create those recipes and type them up for you real soon!
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!
Jo and Tracey x
- 200 g pumpkin puree
- 170 g nitrate free ham, diced (optional)
- 100 g freshly grated cheese
- 1 carrot, grated
- Handful baby spinach, finely chopped
- 100 g plain flour (spelt or GF works well)
- 4 eggs
- 1/2 tsp. salt
- Butter for greasing muffin tins
- Preheat oven to 180ºC and grease a muffin tin with butter.
- If you haven't made any pumpkin puree, do this first. Simply boil down some butternut pumpkin and then puree it. Freeze any leftovers.
- Add all ingredients to a bowl and mix. If using a thermie add all ingredients and mix for 10 secs/speed 3/reverse. If not, mix all ingredients together in a bowl until well combined.
- Cook in the oven for 20-25 minutes or until cooked through.