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desserts-baking

Maple Glazed Spiced Pumpkin Muffins

A sweet and warmly spiced autumnal treat.

30 12
Maple Glazed Spiced Pumpkin Muffins | DonalSkehan.com, A sweet and warmly spiced autumnal treat.

desserts-baking

Maple Glazed Spiced Pumpkin Muffins

A sweet and warmly spiced autumnal treat.

30 12
Thursday, October 25, 2012

For the muffins:

240g of plain flour

2 tsp of baking powder

1 tsp of bicarbonate of soda

200g of caster sugar

1 tsp of cinnamon

1/2 tsp of ground ginger

1/2 tsp of ground cloves

1/2 tsp of all spice

80ml of sunflower oil

400g of pumpkin purée

2 large free range eggs

For the glaze:

90g of icing sugar

2 1/2 tbsp of maple syrup

40g of walnuts, roughly chopped

 

Muffin tray

Paper cases

Mixing bowl x2

Wire rack

 

30 mins
Serves 12

This muffin recipe is incredibly easy to make. You basically combine wet and dry ingredients, spoon the batter into muffin cases and bake! You can make this same recipe without pumpkin puree and instead use milk. The tinned pumpkin purée is made by Libby’s and comes in 822g tins. Many good speciality food shops carry them at this time of year and they are perfect for seasonal baking. If you want to add more texture to the muffins add some of the nuts throughout the batter.

Preheat the oven to 180˚C/350°F/Gas Mark 4. Line a muffin tray with paper cases. Place the dry ingredients into bowl and make a well using the back of a wooden spoon. Add in the wet ingredients and mix until you have a smooth batter. Don't over mix.
Divide the mixture amongst the 12 paper cases and place the whole tray into the oven to bake for 20 minutes.
While the muffins are baking, prepare the glaze by whisking the maple syrup and icing sugar together until you have a stiff yet runny mix. When the muffins have cooled completely on a wire wrack, drizzle with the maple syrup glaze and scatter over the nuts.
30 mins
Serves 12

Ingredients

For the muffins:

240g of plain flour

2 tsp of baking powder

1 tsp of bicarbonate of soda

200g of caster sugar

1 tsp of cinnamon

1/2 tsp of ground ginger

1/2 tsp of ground cloves

1/2 tsp of all spice

80ml of sunflower oil

400g of pumpkin purée

2 large free range eggs

For the glaze:

90g of icing sugar

2 1/2 tbsp of maple syrup

40g of walnuts, roughly chopped

 

You'll Need

Muffin tray

Paper cases

Mixing bowl x2

Wire rack

 

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  • http://twitter.com/ZitaFuchs Zita Fox

    I’m living in the Netherlands at the moment and can’t seem to find pumpkin puree anywhere,  i go home to Ireland sometimes is it possible to get it there??

     I thought about making my own but i’m not sure if canned pumpkin puree has added flavours or sugars?? Dying to make some pumpkin-esque delights

    • Lornawalsh

      Use butternut squash if you can find it. It is more flavorful than pumpkins and available all year round!

  • http://www.happyspinach.wordpress.com HappySpinach

    I just made these yesterday for my family since the weather has been surprisingly chilly, and they are absolutely delicious! I’ve never had a pumpkin muffin recipe turn out so well!

  • http://www.donalskehan.com/ Donal Skehan

    They look great! Delighted your husband liked them :)

  • angela

    Can’t wait to try these out tonight. Bring it on!

  • Inês

    I also made them but the icing didn’t turned out so good.. But the muffin was awesome!