We have had a busy couple of months here, starting a new job, starting school, starting preschool and celebrating a 40th birthday.  Milestones all round.   Between all those things and the increased layers of organisation that they have entailed, the unfortunate blog has been rather neglected.

But it feels like we’ve turned a bit of a corner after the half-term break.  We’re finally settling into the new routines, and finding time for more activities together.  Autumn is giving way to winter, but before all the christmassy stuff starts, we decided to have a go at an autumnal bake.  And with halloween just gone, I decided that meant pumpkin!  In truth, the pumpkin decision was mainly because I had added tinned pumpkin puree to my online grocery order on a whim a few weeks ago, and it was sitting in the cupboard begging to be put to good use.

As usual, the recipe below is an amalgam and adaptation of various recipes, based mainly on what we had in the cupboard and what sounded simple enough for a two-year-old helper to assist with!

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Pumpkin spiced muffins with maple orange glaze

Ingredients (makes 16)

For the Muffins

• 300g plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 115g butter or baking margarine, softened
• 150g light brown / muscovado sugar
• Approx. 400g pumpkin puree (1 can)
• 2 large eggs
• 1tsp vanilla bean paste

For the Glaze

• 6 tbsp icing sugar
• 1 tbsp orange juice
• 1 tbsp maple syrup

Directions

Preheat the oven to 175°c (fan) and line a muffin or bun tin with paper muffin cups.

Measure the dry ingredients into one bowl, and mix well to combine.  Then measure the wet ingredients into a separate bowl, and whisk really well until light and fluffy.   Spoon the dry ingredients into the wet ingredients and stir them in gently to combine everything.

Spoon the combined mixture out into the muffin cups, making sure each one gets a more-or-less even even share.

Then bake for around 20 minutes.  They might need a little less or a little longer, depending on the oven, but they should be ready when a skewer or cocktail stick poked into the centre comes out clean.  Leave them to cool for 5 minutes in the tray, then turn out onto a wire cooling rack.

While you’re waiting for them to cool, make the glaze by combining the icing sugar, orange juice and maple syrup.  You might find you need a bit more or a bit less icing sugar.  When the muffins are completely cool, drizzle over the glaze.

 

 

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