2 cups of self-raising flour
1 and 1/2 cups of brown sugar
1/2 tsp baking soda
1 tsp of cinnamon
1/2 tsp of grated nutmeg
1/2 tsp of ginger
1/4 tsp of ground cloves
100 grams of butter
2 eggs
1 cup of cooked, mashed pumpkin
Measure the first 7 dry ingredients into a large bowl. Toss with a fork to combine thoroughly.
In another container, warm the butter until melted, ad the aggs and beat well. Stir in the mashed pumpkin. Add to the dry mixture and fold together without over-mixing.
Spary 12 medium-sized muffins pans with non-stick spray. Put about 1/4 cup of the mixture into each muffin cup.
Bake at 200 celcius for 15-18 minutes until golden brown and until they spring back when lightly pressed in centre.
Note:Cook cubed pumpkin in a microwave until tender then mash with a fork. Its best not to use buttered,peppered puree or pumpkin which is overcooked, dark coloured and soggy.
Enjoy !