Step 1

Preheat oven to 180°C. Spray six 185ml (3/4-cup) muffin pans with oil.

Step 2

Combine the flour and baking powder in a large bowl. Stir in the pumpkin, corn, prosciutto or ham, cheddar and shallot. Make a well in the centre.

Step 3

Whisk the eggs, milk and yoghurt in a jug. Pour into the well in the flour mixture and stir until just combined. Spoon among the prepared pans. Sprinkle with pumpkin kernels.

Step 4

Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes to cool before transferring to a wire rack to cool completely.