Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.19 Kcal (386 kJ) | ||
| Calories from fat | 30.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Cholesterol | 10.33mg | 3% | |
| Sodium | 47.14mg | 2% | |
| Potassium | 49.35mg | 1% | |
| Total Carbs | 14.85g | 5% | |
| Sugars | 9.2g | 37% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 382.99 Kcal (1604 kJ) | ||
| Calories from fat | 126.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 5% | |
|---|---|---|---|
| Cholesterol | 42.93mg | 3% | |
| Sodium | 195.84mg | 2% | |
| Potassium | 205.03mg | 1% | |
| Total Carbs | 61.71g | 5% | |
| Sugars | 38.21g | 37% | |
| Dietary Fiber | 1.06g | 1% | |
| Protein | 4.43g | 2% | |
| Vitamin C | 1.3mg | 1% | |
| Iron | 0.9mg | 1% | |
| Calcium | 85.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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