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 caloriescarbohydrate: 14.2 gcholesterol: 10.3 mgfat: 3.4 gfiber: 0.6 gprotein: 1.2 gsaturatedFat: 0.6 gservingSize: -sodium: 95.4 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Mini Pumpkin Muffins with Orange Drizzle
Directions
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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.