Pumpkin and Walnut Muffins
Makes 12 regular muffins
375g pumpkin peeled and roughly chopped
2 1/2cups (310g) SR flour
2 teaspoons mixed spice
1/2 cup (60g) chopped walnuts
3/4 cup (165g) firmly packed brown sugar
1 cup (250ml) buttermilk
90g unsalted butter melted and cooled
3/4 cup (90g) icing sugar
1/3 cup (80g) maple syrup
1 tablespoon chopped extra walnuts
Heat oven 200 C (400f/gas 6).
Line muffin tin.
Steam pumpkin for 10 mins or until tender mash and set aside to cool.
Sift flour and spices add walnuts and brown sugar into large bowl make a well in centre. Place buttermilk eggs and butter into a jug and whisk together and pour into the well. Fold gently until just combined – the batter should be lumpy. Fold into the pumpkin.
Divide the mixture evenly among the muffin holes. Bake for 20 mins or until golden brown. Cool for 5 mins, and then transfer to a wire rack to cool a little.
Meanwhile, to make the icing, put the icing sugar and maple syrup in a small bowl and stir until a brushable paste forms. Brush the icing all over the warm muffins, sprinkle the extra walnuts, and then cool. The icing will set as the muffins cool.