Dessert

Burnt honey and pumpkin muffins

Name: Burnt honey and pumpkin muffins recipe
Yield: 6
Ingredients: 250ml honey; 120g unsalted butter, chopped, softened; 2 large eggs; 165ml buttermilk; 200g self-raising flour; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 150g roasted pumpkin puree; 180g unsalted butter, softened; 125g pure icing sugar, sifted

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https://healthimprovements.info/recipes/burnt-honey-pumpkin-muffins/v7dy5ndp — Burnt honey and pumpkin muffins

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 26, 2019

"We've always done muffins at the Three Blue Ducks, and we incorporate vegies or something sweet... This one's a crowd-pleaser." – Darren Robertson

1 cup (250ml) runny honey
120g unsalted butter, chopped, softened
2 large eggs
2/3 cup (165ml) buttermilk, at room temperature
1 1/3 cups (200g) self-raising flour, sifted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
150g roasted pumpkin puree

Spiced frosting

180g unsalted butter, softened
125g pure icing sugar, sifted
1/2 tsp ground cinnamon

Method

1.

Preheat oven to 180°C and grease a 6-hole Texas muffin pan.
2.

Place half honey and butter in a stand mixer with paddle attachment and beat until pale. Add eggs, 1 at a time, beating well after each addition, until combined. Fold through buttermilk, flour, spices, a pinch of salt flakes and pumpkin puree. Divide among muffin pan holes and bake for 35 minutes. Cool completely.
3.

For frosting, place all ingredients in the cleaned stand mixer and beat until pale and fluffy. Spread over cooled muffins.
4.

Place remaining 1/2 cup (125ml) honey in a saucepan and cook for 2-3 minutes or until slightly darkened. Stand to cool for 10 minutes. Drizzle over icing to serve.