Mini Pumpkin Muffins with Orange Drizzle recipe

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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

Nutrition Info

90.9 calories
carbohydrate: 14.2 g
cholesterol: 10.3 mg
fat: 3.4 g
fiber: 0.6 g
protein: 1.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 95.4 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

36 muffins

Recipe Note

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

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