175g dark muscovado sugar
115g black treacle or molasses
1 medium beaten egg
225g cooked and pureed pumpkin
200g plain flour
1tsp bicarbonate of soda
1.5 tsp ground ginger
Preheat oven to 190'C and line approx 15 muffin tins with paper cases.
Beat together butter, sugar and molasses until light.
Add egg and pumpkin and mix well.
Fold in dry ingredients until just blended, do not over mix.
Fold in raisins.
Spoon into case and bake for 12-15 mins until spongy