All Purpose Flour:1 and 3/4 cup
Sugar: 1/2 or more as per taste
Baking Powder: 2 tsp
Baking Soda: 3/4 tsp
Salt: 1/2 tsp
Pumpkin Pie Spice: 2 tsp
Unsalted Butter: 4 tbsp melted and cooled
Prunes: 3 tbsp ground
Yoghurt: 3/4 cup
Carrots: 1.5 -2 cups grated (peeled,washed and grated)
In another small bowl,mix well the melted,cooled unsalted butter,prune paste.Prunes are dried sugar plums and look wrinkly and are chewy.Basically it is a dry fruit and is used in various dishes.I had dried prunes and I rinsed about 10-12 of them and soaked them in hot water for a few minutes.This softens them and allows them to be easily ground.The recipe here had 1 egg and I used prune paste to replace it.If the wet mix is too thick,add 1 tbsp or so of water /yoghurt.
Pour scoop/spoonful into lined muffin cups and bake in a preheated oven at 375F for 20 minutes.Cool on a wire rack and serve.