1/2 c. canned pumpkin
1/2 c. milk
1 egg
2 c. baking mix
1/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups (2 1/2 by 1 1/4 inches) or line them with paper baking cups.

Blend pumpkin, milk and eggs with fork in medium bowl. Stir in remaining ingredients just until moistened. Fill muffin cups about 2/3 full. Bake 15 minutes or until brown. Yield: 1 dozen.