Seeing pumpkins everywhere and seeing Halloween outfits in shop windows have gotten me in the festive mood! I decided to bake something festive this week and popped in to Fallon & Byrne for pumpkin purée I had in mind that I wanted to make moist pumpkin muffins and stumbled upon this recipe from Lily Higgins blog, you’re always guaranteed to find the best cake recipes on her blog! Apparently the recipe comes from the Primrose Bakery. These muffins are really moist and light, and the maple syrup icing and pecan nuts adds to that festive Halloween feel without having to go OTT on decorating your cakes so literally! Just to note these muffins feel much softer than buns do when they come out of the oven, don’t feel compelled to keep them baking longer as you’ll lose that lovely moistness. Once a knife comes out clean from the muffin, they’re done
These are easy to make and really yum, I was so pleased with them. I had to make two batches to please both my housemates, colleagues and friends but it was well worth it. They are actually one of my favourite bakes, I might buy a few more cans of pumpkin purée for my cupboard for later in the year!
110g butter (room-temperature… unless your house is freezing like mine)
240g Soft Light Brown Sugar
2 large eggs
½ tsp vanilla extract (much better than vanilla essence)
100g pureed pumpkin
125g self-raising flour
120g plain/cream flour
½ tsp cinnamon
½ tsp ground ginger
12 whole pecans
8tbsp icing sugar
2tbsp Maple Syrup (I used local Apple Syrup)
1-2 tbsp hot water
- Cream together butter and sugar until pale and smooth using electric mixer. Add eggs one at a time and then vanilla.
- Add pumpkin until just combined.
- Mix flours, cinnamon and ginger together. Add a third of the flour mix to the wet mixture, beat together and then beat in half of butter milk. Keep doing this until all flours and buttermilk are mixed in.
- Smooth mixture into muffin cases until 2/3 full. Put in an oven pre-heated to 160C for 25 mins.
- Let cool for 10mins and then decorate with Maple Glaze Icing and Pecans.