Preheat the oven to 180ˆ°C.

In order to make these delicious savory pumpkin muffins, first we’ll need to get some of the juices out of the pumpkin. If you don’t, your muffins will become quite soggy, and we need a crispy outside layer here. So in order to do that, you’ll have to shred the pumpkin, sprinkle some salt on top and leave aside for the juices to seep out.

While the pumpkin is resting, beat 2 eggs in a small bowl with a little salt and pepper (if you want, you can add a little bit of milk or cream to it).

In a separate, large bowl, mix curd, cheese, sun dried tomatoes (if the tomatoes come without oil, you can add two tablespoons of olive oil to the mixture) and herbs.

Add the beaten eggs and drained shredded pumpkin to the curd mixture. Mix it all together again. Add two spoons of flour and mix it in nice and slow until it forms a soft mass.

Now, for the baking. Although I use non-stick, silicone muffin cups, I’ve found it’s very difficult for them to come out cleanly. And you wouldn’t want to spend all that time baking something delicious just for it to tear up when you take it out.

So what I’ve learned to do is cut some baking paper into nice, medium-sized squared and use that as my muffin cups. Just fold them and put them into your muffin tray and then add the muffin mixture inside of each baking paper cup.

Once you’ve got it in the muffin tray, put it into the oven on the center rack for 30 minutes or until golden brown.

Remove from the oven and sprinkle it with a little bit of shredded Parmesan and some herbs, and then its ready to hit the table.

Bon appetit!