Name: Mini Pumpkin Muffins with Orange Drizzle
Prep time: 40 min
Cook time: 40 min
Yield: 36
Ingredients: 100% pure pumpkin - 1 (15 ounce) can; Ground ginger - 1 ½ teaspoons; Ground cinnamon - 1 teaspoon; Ground cloves - ¼ teaspoon; Dark brown sugar - 1 cup; Vegetable oil - ½ cup; Large eggs, lightly beaten - 2; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Baking soda - ¼ teaspoon; Salt - ½ teaspoon; Confectioners' sugar - ½ cup; Finely grated orange zest - ¼ teaspoon; Orange juice - 4 teaspoons

Mini Pumpkin Muffins with Orange Drizzle

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Mini Pumpkin Muffins with Orange Drizzle

1. 100% pure pumpkin - 1 (15 ounce) can

2. Ground ginger - 1 ½ teaspoons

3. Ground cinnamon - 1 teaspoon

4. Ground cloves - ¼ teaspoon

5. Dark brown sugar - 1 cup

6. Vegetable oil - ½ cup

7. Large eggs, lightly beaten - 2

8. All-purpose flour - 2 cups

9. Baking powder - 2 teaspoons

10. Baking soda - ¼ teaspoon

11. Salt - ½ teaspoon

12. Confectioners' sugar - ½ cup

13. Finely grated orange zest - ¼ teaspoon

14. Orange juice - 4 teaspoons

How to cook deliciously - Mini Pumpkin Muffins with Orange Drizzle

1. Stage

Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.

2. Stage

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. Stage

Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.

4. Stage

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.