mini pumpkin muffins with orange drizzle

mini pumpkin muffins with orange drizzle
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Orange Drizzle:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon finely grated orange zest
  • 4 teaspoons orange juice



  1. Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
  2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
  3. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
  4. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

04/04/2017
mini pumpkin muffins with orange drizzle, Pumpkin Muffins recipe PT10M PT2H 6 435 calories
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