Mini Pumpkin Muffins with Orange Drizzle |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 36 |
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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 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 cup dark brown sugar |
1/2 cup vegetable oil |
2 large eggs, lightly beaten |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
orange drizzle |
1/2 cup confectioners' sugar |
1/4 teaspoon finely grated orange zest |
4 teaspoons orange juice |
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.
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