• 250g pumpkin, deseeded, peeled, cut into 2cm cubes
• Olive oil cooking spray
• Salt and freshly ground black pepper, to season
• 2⁄3 cup sour cream
• 1 cup self-raising flour
• 1⁄4 tsp baking powder
• 1⁄2 cup finely grated parmesan
• 1⁄2 cup basil leaves, finely chopped
• 1 egg
• 60g butter, melted, cooled
• 1 Tbsp pumpkin seeds
• Extra butter, to serve
• Extra basil leaves, to serve
Preheat oven to 200°C. Line an oven tray with baking paper. Line the holes of a 6-hole muffin tin with paper cases. Spray pumpkin with olive oil and season with salt and pepper. Roast for 20 minutes or until tender. Set aside to cool.
Transfer pumpkin to a food processor, then add sour cream and process until smooth. Transfer to a large jug. Reduce oven temperature to 180°C.
Combine flour, baking powder, parmesan and basil in a bowl. Add egg and butter to pumpkin mixture, then whisk to combine and add to flour mixture. Using a large metal spoon, gently stir until just combined. Spoon into prepared cases. Sprinkle with pumpkin seeds and gently press seeds into batter. Bake for 15 minutes or until golden and cooked through. Transfer to a wire rack. Serve warm or cold with extra butter and extra basil leaves.