Step 1

Preheat oven to 190°C/170°C fan forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray. Sprinkle with rosemary and lightly spray with oil. Bake for 25 minutes or until pumpkin is tender.

Step 2

Line nine 185ml (¾ cup) muffin pans with paper cases. Sift the flour and baking powder into a large bowl. Whisk eggs, oil, milk and 125g (½ cup) ricotta together in a jug. Add the ricotta mixture to the flour mixture and stir until just combined. Stir through the roasted vegetables and spinach.

Step 3

Divide mixture among prepared muffin pans. Top with extra ricotta. Bake for 20-22 minutes or until muffins are golden and a skewer inserted into the centre comes out clean. Sprinkle with pepitas to serve.