So you’ve decided to make the pumpkin puree yourself – good choice.
It doesn’t take a lot of work, just a bit of time.
Literally all you need is a pumpkin the type and size of your choice.
I used a Hokkaido.
Preheat your oven to 200°C / 390 F.
Take a deep baking tray and make your pumpkin a little bed of tin foil.
Slice your pumpkin in half (or quarters, depending on the size) and put it in the tray, the flesh facing downwards.
Pour a little water into it and pop in the oven for about an hour.
Your pumpkin should be nice and soft by now.
Leave to cool for a while and scoop out the seeds. Then scoop the rest of the pumpkin out and put to one side. You might want to squeeze it through a sieve to drain it properly.
Pop it in the fridge and leave to cool for a few hours or overnight.
And that’s it!
You can now go back to the recipe and start baking your muffins!