One overflowing cup finely chopped pumpkinDry:
2 cups atta flourWet:
1/2 cup grated jaggary (or dark brown sugar)
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
3/4 cup chopped walnuts
1/4 cup chopped dates
1 cup unhomogonised milk
2 Tbs ghee
1/4 cup maple syrup
Preheat your oven to 180' and grease a muffin tin.
Put the pumpkin into a pan with a tight fitting lid, and cover the bottom of the pan with water (just a tablespoon or two). Cook the pumpkin with the lid on till it's soft and the water has evaporated, but you may need to add a dash more if it starts sticking before it's cooked. Mash it with a fork. You should get about 3/4 cup of pumpkin mash.
Mix the pumpkin mash with all the wet ingredients while it's still hot. This will help combine everything.
Mix the dry ingredients well in a separate bowl, then mix the wet and dry together as briefly as possible. Put into muffin tins and bake for twenty to twenty five minutes. best served hot, and they won't keep very well.