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Maple Walnut Cakes

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  • Level: Easy
  • Total: 1 hr 27 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 12 cakes
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2 cups baking mix

1 egg

1/2 cup maple syrup

1/2 cup heavy cream

1 teaspoon vanilla extract

1/3 cup chopped walnuts


1 cup confectioners' sugar

1 teaspoon pumpkin pie spice

1 tablespoon maple syrup

1/4 cup heavy cream

12 walnut halves, for garnish


  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
  2. In a large bowl, measure out 2 cups of baking mix, and set aside.
  3. In a medium bowl, beat together the egg, maple syrup, heavy cream, and vanilla. Add the wet ingredients to the baking mix and beat until well incorporated but not over mixed, about 1 minute. Gently stir in the chopped walnuts. Using an ice cream scoop, fill the muffin tins about 2/3 full. Bake until golden brown and a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Cool for 1 minute before removing the cakes from the pan and cooling completely on a wire rack.
  4. Glaze: Stir together the confectioners' sugar, pumpkin pie spice, maple syrup, and heavy cream in a medium bowl. Whisk the mixture slowly until it becomes a thick but pourable mixture, adding more heavy cream as needed. Dip the cakes into the icing bowl to coat the top, and garnish each with a walnut half. Arrange them on a serving platter and serve.
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