Mini Pumpkin Muffins with Orange Drizzle

  • PrepTime: 40 Mins
  • CookTime: 10 Mins
  • TotalTime: 50 Mins

Ingredient

  1. 1 (15 ounce) can 100% pure pumpkin
  2. 1 ½ teaspoons ground ginger
  3. 1 teaspoon ground cinnamon
  4. ¼ teaspoon ground cloves
  5. 1 cup dark brown sugar
  6. ½ cup vegetable oil
  7. 2 large eggs, lightly beaten
  8. 2 cups all-purpose flour
  9. 2 teaspoons baking powder
  10. ¼ teaspoon baking soda
  11. ½ teaspoon salt
  12. ½ cup confectioners' sugar
  13. ¼ teaspoon finely grated orange zest
  14. 4 teaspoons orange juice

Instruction

  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.
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