Spiced pumpkin and date muffins

Courtney has grown a little obsessed with Julia Ostro’s recipes lately. The recipe for these little guys has been adapted from Ostro’s Spiced Pumpkin Cake. With a pumpkin surplus at Woodstock, it’s a great winter treat.


  • 350g pumpkin, cut into 2cm pieces
  • 1 1/2tsp ground cinnamon
  • 125ml extra virgin olive oil, plus 1-2tbsp extra for roasting
  • 90g brown sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 250g wholegrain rye flour
  • 1 cup chopped dates, presoaked in hot water
  • 2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/4 tsp freshly ground nutmeg


  1. Preheat oven to 180C. Arrange the pumpkin on a baking tray and sprinkle over the cinnamon and drizzle with the olive oil. Make sure the pumpkin is well coated. Roast for 30-35 minutes or until soft and caramelised. Set aside to cool then mash with a fork until smooth.
  2. Grease or line the muffin tin.
  3. In a bowl, whisk together the brown sugar, eggs and vanilla until a little creamy. Pour in the olive oil and combine. Stir in the cooled mashed pumpkin. Add the rye flour, baking powder, dates and spices and stir until everything is incorporated.
  4. Spoon into the muffin tin and bake until golden (half an hour, more or less). Turn onto a rack to cool and enjoy!