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Mini Pumpkin Spice Muffins with a Maple Syrup Drizzle
Little morsels of Autumn infused with warming spices.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
48
mini muffins
Author:
Elizabeth
Ingredients
for the pumpkin muffins
vegetable shortening
for greasing the pans
0.5
tsp
freshly grated nutmeg
0.5
tsp
ground cinnamon
3
whole cloves
ground
0.25
tsp
ground ginger
2
free-range eggs
0.5
tsp
Shetland sea salt
125
ml
sunflower oil
150
grams
caster sugar
150
grams
light brown muscovado sugar
150
grams
pumpkin puree
90
ml
water
265
grams
plain flour
1
tsp
bicarbonate of soda
for the maple syrup drizzle
100
grams
icing sugar
3
tbsp
Canadian maple syrup
0.25
tsp
Madagascar bourbon vanilla bean paste
1
pinch
ground cinnamon
Instructions
Preheat oven to 180 C/ 160 C fan and lightly grease your mini muffin moulds with some vegetable shortening.
Whisk together the sugars, sunflower oil, eggs, salt and spices until well combined.
Stir in the pumpkin puree and water.
Sift over the flour and bicarbonate of soda and stir until well combined.
Spoon into the prepared muffin tins (or divide in half spooning half into one tin and the remaining batter into a greased loaf tin).
Bake in the centre of the oven for 20 minutes (60 minutes for the loaf, if making).
Leave the mini muffins to cool for five minutes in the tin before gently removing them and transferring them to a wire rack to cool completely.
Prepare the drizzle by combining all the ingredients together and stirring well. Drizzle over the cooled cakes/loaf and leave to set.
Notes
If you have a ready made pumpkin spice blend use 1.5 tsp that instead of the individual spices listed.