Maple Walnut Cakes

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

baking mix, egg, maple syrup, heavy cream, vanilla, walnuts, sugar, pumpkin pie spice, maple syrup, heavy cream, walnut halves

Taken from www.foodnetwork.com/recipes/sandra-lee/maple-walnut-cakes-recipe.html (may not work)