Pumpkin and banana cupcakes / muffins

This recipe is perfect for using up Halloween Jack o’lanterns: roasting the flesh before pureeing it prevents it being too watery. You can then freeze it ready for making the cakes at a later date - even easier if you freeze it in 150g portions (or 300g for a double batch). When you’ve defrosted the puree, sit it in a sieve over the sink for a while to drain off any excess liquid.

These also make great school snacks as they’re low in refined sugar.

Decorating pumpkin cupcakes in Cook Your Tea children’s Halloween class!

Makes 12

Ingredients

175g plain flour

3 tablespoons ground linseed (you could swap this out for 25g additional flour)

2 teaspoons baking powder

½ teaspoon bicarbonate of soda

100g caster sugar

1 teaspoon cinnamon

1 teaspoon mixed spice

125g salted butter, melted

2 large eggs, beaten

1 teaspoon vanilla

3 small ripe bananas, mashed

150g pumpkin puree

Method

Preheat the oven to 180C. Line a 12-hole muffin tray with cases.

Beat together the mashed banana, pumpkin puree, eggs, melted butter and vanilla.

Weigh the flour, baking powder and bicarbonate of soda, mixed spice and cinnamon, salt and sugar directly on top of the wet ingredients, then mix in thoroughly.

Spoon into muffin cases and bake for 15 – 20 minutes.