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.
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