Ingredients

Steps

• Preheat the oven to 200°C and line a 12-hole muffin tin with oil and baking paper.
• Sift flours, baking powder, and bicarbonate of soda into a bowl, then stir in salt and rosemary.
• Whisk eggs, yoghurt, milk, honey, and vegetable oil in a separate bowl until combined.
• Fold wet ingredients and most of the 240g pumpkin into the dry mixture without over-working.
• Spoon batter into cases and top with remaining pumpkin and pumpkin seeds.
• Bake in the oven for 20–25 minutes until well risen and a skewer comes out clean.