Mini Pumpkin Muffins with Orange Drizzle

These mini pumpkin muffins, spiced with ginger, cinnamon, and cloves, feature a bright and tangy orange icing drizzled over the top for the best fall flavor.

• Preparation Time: 40 mins
• Cooking Time: 10 mins
• Total Time: 50 mins
• Calories: 91 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 cup dark brown sugar
• nonstick cooking spray
• 2 large eggs, lightly beaten
• 1 (15 ounce) can 100% pure pumpkin
• 4 teaspoons orange juice
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.25 teaspoon ground cloves
• 1.5 teaspoons ground ginger
• 0.25 teaspoon finely grated orange zest
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Adjust the oven rack to the center position and preheat the oven to 425 degrees F (218 degrees C). Grease 36 mini muffin cups with cooking spray.

Step 2

Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan over medium heat; cook until puree thickens enough to start sticking to the pan bottom, 6 to 8 minutes. Transfer hot puree into a large bowl. Whisk in brown sugar and oil, then slowly beat in eggs until well combined.

Step 3

Combine flour, baking powder, salt, and baking soda together in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.

Step 4

Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let stand for a few minutes, then transfer mini muffins to a wire rack to cool.

Step 5

Make drizzle: Mix confectioners' sugar, orange juice, and zest together in a small bowl until smooth. Drizzle over warm muffins.