Maple Glazed Spiced Muffins
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Maple Glazed Spiced Muffins
Prep Time10 Minutes
Servings12
Cook Time20 Minutes
Ingredients
240g of plain flour
2 tsp of baking powder
1 tsp of bicarbonate of soda
200g of caster sugar
1 tsp of cinnamon
1 tsp of ground ginger
½ tsp of ground cloves
½ tsp of Dunnes Stores mixed spice
80ml of sunflower oil
400g of pumpkin purée
2 large free range eggs
90g of icing sugar
2 ½ tbsp Dunnes Store Canadian maple syrup
40g Dunnes Store walnuts, roughly chopped
Directions
INGREDIENTS
For the Muffins:
- 240g Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
- 200g Caster Sugar
- 1 Tsp Cinnamon
- 1 Tsp Ground Ginger
- ½ Tsp Ground Cloves
- ½ Tsp Dunnes Stores Mixed Spice
- 80ml Sunflower Oil
- 400g Pumpkin Purée
- 2 Large Free-Range Eggs
For the Glaze:
- 90g Icing Sugar
- 2½ Tbsp Dunnes Stores Canadian Maple Syrup
- 40g Dunnes Stores Walnuts, roughly chopped
METHOD
- Preheat the oven to 180˚C/350°F/Gas Mark 4.
- To make homemade pumpkin purée, half and deseed the pumpkin. Place on a roasting tray in the oven for 45 to 60 minutes until soft. Scoop the pumpkin flesh into a food processor or mash with a fork until it is smooth.
- Line a muffin tray with paper cases. Place the dry ingredients into a 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 rack, drizzle with the maple syrup glaze and scatter over the nuts.
10 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
For the Muffins:
- 240g Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
- 200g Caster Sugar
- 1 Tsp Cinnamon
- 1 Tsp Ground Ginger
- ½ Tsp Ground Cloves
- ½ Tsp Dunnes Stores Mixed Spice
- 80ml Sunflower Oil
- 400g Pumpkin Purée
- 2 Large Free-Range Eggs
For the Glaze:
- 90g Icing Sugar
- 2½ Tbsp Dunnes Stores Canadian Maple Syrup
- 40g Dunnes Stores Walnuts, roughly chopped
METHOD
- Preheat the oven to 180˚C/350°F/Gas Mark 4.
- To make homemade pumpkin purée, half and deseed the pumpkin. Place on a roasting tray in the oven for 45 to 60 minutes until soft. Scoop the pumpkin flesh into a food processor or mash with a fork until it is smooth.
- Line a muffin tray with paper cases. Place the dry ingredients into a 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 rack, drizzle with the maple syrup glaze and scatter over the nuts.