Wholemeal pumpkin muffins

Preheat an oven to 200 C / Gas 6. Grease 12 muffin cups, or line the cups with paper muffin cases.

Whisk together the flour, baking powder, bicarb, salt and spices; set aside. Combine the brown sugar, caster sugar, oil, apple sauce, pumpkin, buttermilk and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the sultanas and pecans, if desired.

Divide the mixture evenly in the prepared muffin tin. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Cool the muffin tin on a wire rack for 5 minutes before removing the muffins.