Ingredients
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cup baking mix, bisquick®
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cup baking mix, bisquick®
- 1 cup confectioners’ sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1/4 cup heavy cream
- 12 cup walnut halves, for garnish
Preparation
Baking Directions:
Preheat oven to 350°F.
Line a 12-cup muffin tin with paper liners.
In a medium bowl, beat together egg, maple syrup, heavy cream, and vanilla extract.
In a large bowl put baking mix.
Add wet ingredients to the baking mix and beat until well incorporated, about 1 minute.
Gently stir in chopped walnuts.
Fill muffin tins about two-thirds full.
Bake until golden brown, about 10 to 12 minutes.
Cool before removing from pan and cooling completely on a wire rack.
For glaze:Stir together confectioners’ sugar with pumpkin pie spice, maple syrup, and heavy cream.
Whisk slowly until a thick but pourable consistency is reached.
Dip cakes into the icing bowl to coat the top, and garnish each with a walnut half.