300ml | 10.1fl oz milk
200g | 7oz self raising flour
85g | 3oz tinned pumpkin purée
30g | 2 tbsp unsalted butter, melted
1 tbsp brown sugar
1 1/2 tsp baking powder
1 large egg
1 tsp ground cinnamon
1/2 tsp mixed spice
1/4 tsp freshly grated nutmeg
1/4 tsp salt
pinch cloves
vanilla ice cream, caramel sauce, chopped nuts to serve