Ingredients

• 3 cups self-raising flour
• 1 tsp each salt and pepper
• 1 cup cooked pureed pumpkin
• 2 eggs
• ¼ cup oil
• 1½ cups milk

Filling

• ½ cup basil pesto
• ¼ cup ricotta cheese
• 4 rashers cooked bacon, diced
• pumpkin seeds to garnish (optional)

Method

1. Sift the flour, salt and pepper into a bowl.
2. Mix the pumpkin puree, eggs, oil and milk together and fold into the dry ingredients.
3. Half fill 12 well-greased muffin tins. Top each with a teaspoonful of filling. To make the filling, mix the basil, ricotta and bacon together.
4. Fill up the tins with the remaining muffin mixture. Sprinkle over pumpkin seeds if using.
5. Bake at 200°C for 18-20 minutes until well risen and cooked. Serve warm.