Ingredients :-
Topping :
70g plain flour
Pinch of salt
40g caster sugar
40g cold butter, cut into 0.5cm cubes
40g pumpkin seeds
Muffin batter:
150g (peeled weight) pumpkin, cut into 5cm chunks
150g butter
160g caster sugar
3 eggs
160g self-raising flour
1 teaspoon baking powder, sifted together with self-raising flour
1. To make topping, place flour, salt and sugar into a small mixing bowl and quickly mix in the cold butter cubes with your fingertips - avoid over-working the mixture to prevent butter from melting. Stir in pumpkin seeds and chill mixture in the fridge while you make the muffin batter.
2. Place pumpkin on a shallow plate and steam in a covered steamer over boiling water till tender - about 20 minutes. Mash pumpkin to a fine puree and set aside to cool.
3. Beat butter and sugar until light and creamy. Add egg, one at a time, beating well in between each addition. Fold in half the cooled pumpkin puree, followed by half the sifted flour. Repeat with the remaining puree and flour. Finally fold in the milk.
4. Fill paper-lined patty tins three-quarters full with the mixture and distrubute topping among the muffins. Bake in a preheated over (190°C) for 10-12 minutes or until well-risen and golden browns. Cool on a wire rack.
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