INGREDIENTS
70 gs
greek yogurt
120 gs
canned pumpkin puree
1 medium
egg
260 gs
all purpose flour
1 tbsp
baking powder
75 gs
fig spread
70 gs
sugar
1 pinch
salt
1 tsp
cinnamon
3/4 tsp
nutmeg
1/4 tsp
allspice
1/4 tsp
ground cloves
1/2 tsp
ground ginger
30 gs
icing sugar
2 tsps
skimmed milk