Mini Pumpkin Spice Muffins with a Maple Syrup Drizzle

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Savour the essence of autumn with our mini pumpkin spice muffins, topped with a sweet maple syrup drizzle.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Servings: mini muffins

Calories: 81kcal

Preheat oven to 180 C/ 160 C fan and lightly grease your mini muffin moulds with some vegetable shortening.
Whisk together 150 grams caster sugar, 150 grams light brown muscovado sugar, 125 ml sunflower oil, 2 free-range eggs, 0.5 tsp Shetland sea salt, 0.5 tsp freshly grated nutmeg, 0.5 tsp ground cinnamon, 3 whole cloves (freshly ground in a mortar and pestle) 0.25 tsp ground ginger until well combined.
Stir in 150 grams pumpkin puree and 90 ml water.
Sift over 265 grams plain flour and 1 tsp bicarbonate of soda and stir until well combined.
Spoon into a prepared muffin tin (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 100 grams icing sugar, 3 tbsp Canadian maple syrup, 0.25 tsp Madagascar bourbon vanilla bean paste and 1 pinch ground cinnamon 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.