mini pumpkin muffins with orange drizzle

Ingredients

• Servings: 36
• 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

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• 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.