• prep: 10 min
• cook: 6 min
• total: 16 min

servings:

These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch clove
• 1 cup 1% low-fat milk (can be any kind)
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg

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