Mini Pumpkin Muffins with Orange Drizzle Recipe

Mini Pumpkin Muffins with Orange Drizzle Recipes

  • PREP 40 mins
  • COOK 10 mins
  • READY IN 50 mins 


Original recipe makes 36 muffins
  •  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

  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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