Sorry about the crap photo. Our daughter gobbled them all up and only two were left when I remembered to take the photo. I love hiding vegetables in recipes like this, toddlers are non the wiser.

This is from Sally's Baking Addiction. From this basic recipe you can add other things you may have in the pantry - nuts, dried fruit, granola topping - go crazy. A cream cheese icing would be rather nice too. Here's another pumpkin recipe and cream cheese icing recipe on Bake Club.

1 3/4 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 c sweetener (I used rice malt syrup)
2 eggs
1 c pumpkin puree (just mashed pumpkin that's been roasted or boiled)
1/2 c vegetable oil
1/3 c milk (I always use rice milk)
1 tsp vanilla extract
1/2 c dark chocolate chips

Preheat oven to 180C. Spray or line 12-cup muffin tin.
In a large bowl mix flour, baking powder, baking soda, salt and spices. In a medium bowl whisk sweetener and eggs until well combined then mix in rest of ingredients. Pour wet ingredients into the dry ingredients and mix gently, do not overmix.
Spoon into the muffin tins. I sprinkled the tops of the muffins with a little brown sugar before baking. Bake for about 15-18 min until a skewer inserted comes out clean.