Like many of you out there, I’m a huge autumn fan. Don’t get me wrong, I love our brief love affair with summer when (if) it decides to show up to the party but for me you can’t beat that new season fresh start feeling that leaves me all warm inside. Either that or I’m just wearing too many layers. Perhaps one of my favourite parts of autumn is the ‘hello and where have you been all my life’ comfort food. From warming stews to golden pies, not to mention a whole host of baked delights, there are so many exciting flavours to experiment with at this time of year.
This recipe combines the gorgeous fall flavours of sweet maple syrup, crunchy pecan nuts and my absolute favourite, pumpkin. There’s nothing quite like these mighty pumpkin maple pecan muffins to give you a tasty autumnal hit to start the day. Suddenly those dark mornings don’t seem quite so bad.
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 eggs
- 80ml buttermilk
- 75g butter, melted
- 1 tablespoon maple syrup
- 1 tsp vanilla extract
- 200g caster sugar
- 250g pumpkin puree
- 100g chopped pecans, keeping 12 unchopped aside for decoration.
- Preheat the oven to 180C.
- Sift together the flour, bicarb, baking powder, cinnamon, nutmeg and ginger into a bowl.
- Mix together the eggs, melted butter, maple syrup, buttermilk, vanilla, sugar and pumpkin in a large bowl.
- Stir in the dry ingredients until thoroughly mixed. Add the chopped pecans and mix again.
- Using a spoon or ice cream scoop, spoon the mix into muffin cases in muffin tins.
- Place one unchopped pecan nut on top of each muffin.
- Bake for 20-25 minutes and leave to cool on a wire rack.
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