Mini Pumpkin Muffins with Orange Drizzle

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

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

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 teaspoon ground cinnamon
• ½ cup confectioners' sugar
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• 1 ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• 1 cup dark brown sugar
• 2 large eggs, lightly beaten
• 1 (15 ounce) can 100% pure pumpkin
• 4 teaspoons orange juice
• ¼ teaspoon finely grated orange zest

Recipe Instructions

Step 1

Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.

Step 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.

Step 3

Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.

Step 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.