Mini Pumpkin Muffins with Orange Drizzle
pumpkin, flour, brown sugar, sugar, eggs, orange juice, baking powder, ginger, cinnamon, orange zest, baking soda
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
1/2 cup confectioners' sugar 1/4 teaspoon finely grated orange zest 4 teaspoons orange juice
Directions for Mini Pumpkin Muffins with Orange Drizzle Recipe
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.
Read the full directions on Allrecipes.com
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