1 cup cooked, cooled pumpkin 1/2 cup milk 1/4 cup canola oil 1 large egg 1 tsp vanilla essence 1 cup plain white flour 1 cup wholemeal flour 4 tsp baking powder 1 cup lightly packed brown sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup chopped pecans
Heat oven to 210c Put the pumpkin, milk, oil, egg & vanilla in a bowl & mix until smooth. Measure the flours into a large bowl. Add the baking powder, sugar, spices & salt & stir with a fork Pour the liquid ingredients into the dry Sprinkle the pecans on top & then stir gently without over mixing. Grease a 12 pan muffin tin & pour the mixture in evenly. Bake for 12-15 minutes until a skewer comes out clean.