Pumpkin & Ginger Muffins

Preheat the oven to 180°C (Fan 160°C, Gas Mark 4). Place 12 muffin cases in a muffin tray.

Place the pumpkin in a food processor and whiz until quite finely chopped. Add all the remaining ingredients except the milk, and whiz until smooth. Add the milk gradually until you get a soft dropping consistency. Alternatively you could grate the pumpkin and beat in the remaining ingredients.

Divide between the muffin cases and bake for about twenty minutes until firm to the touch.