Cinnamon Glazed Pumpkin & Walnut Muffins

IMG_0691These spiced pumpkin muffins are your best friend if you’re in a rush, running out the door and need something delicious to grab on the go. In my dream world they are to be eaten whilst wearing something tartan and cosy, because they seem to compliment each other rather well (I had this thought mid bite, as I was sporting my new tartan skirt). Bake your own Starbucks treat and revel in the knowledge that yours contain none of those chemical preservative or nasties, and all of the goodness and flavour of a lovingly home baked muffin.

Ingredients (makes 12 muffins)

  • 220g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 100g dark brown sugar
  • 2 eggs
  • 220g pumpkin puree
  • 120ml vegetable oil
  • 80ml milk
  • 1 tsp vanilla extract
  • 50g chopped walnuts
  • 50g white chocolate chips
  • 50g icing sugar
  • 20ml milk
  • more cinnamon


Preheat the oven to 180°C and line a 12 hole muffin tin with cases. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg, and put to one side. In a medium bowl, whisk the eggs with the brown sugar until combined. Add the pumpkin puree, vegetable oil, milk, vanilla extract and whisk again.IMG_0684Pour the wet batter into the dry ingredients, carefully fold with a wooden spoon until nearly no flour pockets remain (some are fine, just be sure not to overmix the batter or your muffins will be sad little flat things), adding your walnuts and chocolate chips to the mix too. Spoon your batter into the muffin cases until about two thirds full.IMG_0685Sprinkle a few chopped walnuts onto the top of each muffin, or more chocolate chips, pumpkin seeds, sunflower seeds…whatever tickles your fancy. The walnuts work well because they become lovely and toasted, giving a satisfyingly crunchy topping.IMG_0687Bake in the preheated oven for 18 minutes, until a sharp knife inserted into the centre comes out clean. Leave them to cool in the tin for 5 minutes, before popping on a wire rack to cool completely. To make the cinnamon glaze, sift the icing sugar into a bowl and add splashes of milk until it becomes the consistency you are after (not too thick that it doesn’t move, and not too runny that it drips everywhere!) Add a sprinkling of cinnamon for flavour – I used about half a teaspoon.IMG_0689Drizzle the glaze artfully over your muffins, and dig in. Best enjoyed immediately alongside a steaming mug of chai tea! Yum.IMG_0690


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