I mentioned last week that the wonderful Sheryl and ‘Lady Behind the Curtain’ had decided to take a hiatus from blogging and so I was posting my Pumpkin Pizza as a treat and a homage.

Imagine how pleased I was to find that the Improv cooking challenge was being taken over by Kristen (Harried Homemaker).  Fab!  But I already used my recipe.  No problem.  I love pumpkin and don’t mind the excuse to find something else yummy to make.

I’ve had this recipe from 101cookbooks earmarked for quite sometime since they remind me so much of little muffins I had as part of a bread basket at a very snotty poo-poo restaurant I went to quite some time ago.

I’ve changed a few things from the original, including substituting little dollops of fresh goat cheese instead of adding feta.  We aren’t cream cheese eaters in our house so chevre always takes its place.

Bake two small pumpkins in the oven until just soft.  Peel and cube (2 cups).

In a bowl combine;

2 tablespoons chopped parsley or cilantro
3 tablespoons pepitos
3/4 cup / 1 oz / 30g freshly grated Parmesan
100g / 3.5 oz / 1/2 cup goat cheese
2 teaspoons whole-grain mustard (I made a spicy mustard with mustard powder and enough beer to make a paste)
2 large eggs, lightly beaten
3/4 cup / 180 ml milk

Add (mixing JUST to combine)
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
Your roasted pumpkin (now cool)

Spoon the mixture into muffins cups (makes 12).

Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. 


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