Maple Glazed Spiced Pumpkin Muffins | DonalSkehan.com, A sweet and warmly spiced autumnal treat.
  • desserts-baking

Maple Glazed Spiced Pumpkin Muffins

October 25

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.

  • serves Serves 12
  • time 30 mins


  1. 1. 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.
  2. 2. Divide the mixture amongst the 12 paper cases and place the whole tray into the oven to bake for 20 minutes.
  3. 3. 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.

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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