Fairy bread and chocolate crackles aren't on the menu when Black Star Pastry's Christopher The throws a kids' party.
400g pumpkin, peeled and cut into chunks
4 tbsp honey
grated zest of 1 lemon
125g plain yoghurt
1 zucchini, grated
350g gluten-free flour
1 tbsp baking powder
2-3 tbsp pepitas (pumpkin seeds)
Preheat oven to 200C. Line a 15-capacity muffin tin (or friand tray) with paper cases. Cook pumpkin in lightly salted water until tender. Drain, mash and cool. Combine butter, honey, sugar and zest in a bowl and beat until light. Add eggs one at a time, beating well after each addition. Add pumpkin, yoghurt and zucchini and mix well. Sift combined flour and baking powder and fold into the pumpkin mixture. Divide mixture among paper cases and sprinkle with pepitas. Bake for 25-30 minutes or until golden and cooked.