Ingredients

• 2 1/2 cups self-raising flour
• 1/3 cup brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tbs margarine, melted
• 1 cup skim milk
• 1 egg
• 3/4 cup cooked mashed pumpkin
• 1/4 cup prune puree
• 3 tbs chopped walnuts
• 2 tbs extra brown sugar

Method

1. Preheat oven to 180C (350F).
2. Line a 12-hole muffin pan with paper muffin cases.
3. Sift flour into a bowl with the cinnamon and nutmeg.
4. Stir in sugar and make a well in the centre.
5. In a small bowl use a fork to whisk together margarine, milk, egg, mashed pumpkin and prune puree, then add to flour mixture.
6. Stir gently until mixture is just combined.
7. Spoon mixture into cases.
8. Combine the chopped walnuts and extra brown sugar and sprinkle on top of muffins before baking.
9. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch.
10. Leave in pan for a few minutes, then transfer to a wire rack to cool.