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Mini Pumpkin Spice Muffins with a Maple Syrup Drizzle
Little morsels of Autumn infused with warming spices.
for the pumpkin muffins
for greasing the pans
freshly grated nutmeg
light brown muscovado sugar
bicarbonate of soda
for the maple syrup drizzle
Canadian maple syrup
Madagascar bourbon vanilla bean paste
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.
If you have a ready made pumpkin spice blend use 1.5 tsp that instead of the individual spices listed.
Recipe from www.elizabethskitchendiary.co.uk