Description
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Ingredients
- 1 (15 ounce) can 100% pure pumpkin
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup dark brown sugar
- ½ cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup confectioners’ sugar
- ¼ teaspoon finely grated orange zest
- 4 teaspoons orange juice
Instructions
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- 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.
- Meanwhile
- whisk the flour
- baking powder
- baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- 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.
Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 36