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Mini Pumpkin Muffins with Orange Drizzle
SUBMITTED BY:
USA WEEKEND Pam Anderson
PHOTO BY:
GodivaGirl
"Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin."
RECIPE RATING:
Read Reviews
(21)
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PREP TIME
40 Min
COOK TIME
10 Min
READY IN
50 Min
Original recipe yield 36 muffins
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
FOOTNOTES
This recipe was originally featured in the USA WEEKEND article
Six Fun Ways to Feed Friends
on December 10, 2006.
Find the Perfect Recipe from
Pam Anderson
.
Pam Anderson is the author of four cookbooks, including her latest,
Perfect Recipes for Having People Over
.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
REVIEWS
Reviewed on Oct. 7, 2007 by
Mary G
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Mary G
Oct. 7, 2007
I really enjoyed these. I added approx. 1/8 tsp of all spice to the flour mixture to give it a little more spice. I have a convection oven so I had to bake them at 400 F. I made 2 different glazes: one with confectioners sugar and grand marnier and one with confectioners sugar and orange juice. I preferred the orange juice glaze- the one with grand marnier was a little too strong for the pumpkin flavor. Just a tip: Always sift the confectioners sugar before making a glaze- it will always come out smooth. But if there's lumps in the sifter afterwards, don't force them to go through, just throw them out. It can give you specks through out the glaze. I still feel like the batter could use a few more spices, so next time I will add some pupkin pie spice to the mixture. I will definately be making these again!
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8 users found this review helpful
I really enjoyed these. I added approx. 1/8 tsp of all spice to the flour mixture to give it a...
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Reviewed on Oct. 2, 2007 by
Kelly
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Kelly
Oct. 2, 2007
Very good. I have been selling these at a local farmers market I set up at. They always sell out. The only change I made was to the orange drizzle--I made it thicker (more conf. sugar & less OJ)than the recipe calls for, only because I package the muffins and the original drizzle recipe doesn't set up, making a mess when trying to get them neatly into a little treat bag!
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8 users found this review helpful
Very good. I have been selling these at a local farmers market I set up at. They always sell...
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Reviewed on Jul. 26, 2007 by
KIMBERCHIC
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KIMBERCHIC
Jul. 26, 2007
I was happily surprised by how well this recipe turned out! Initially, cooking the canned pumpkin seemed strange, but I think that cooking it with the spices must give the pumpkin a greater depth of flavor. However, it did make the muffin batter seem rather thick, but don't let this worry you! Despite the thick batter, the muffins turn out very moist with a cake-like consistency--not super dense or dry at all. FYI, I made a few minor alterations to the recipe: used 1 tsp of ginger instead of 1.5; used 2 tsp of cinnamon instead of 1; substituted light brown sugar for dark. I also made my own cinnamon glaze instead of the orange. (Hubby doesn't like orange, though it sounded tasty to me!) But the basic muffin recipe itself is great! I've tried a few pumpkin muffin recipes on allrecipes.com, and this one is my new favorite! Will definitely make again.
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5 users found this review helpful
I was happily surprised by how well this recipe turned out! Initially, cooking the canned...
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Reviewed on Dec. 24, 2006 by
domestically impaired
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domestically impaired
Dec. 24, 2006
As someone who has managed to avoid the kitchen most of my adult life (but now a newlywed), this one is a MUST in your recipe collection. I was even brave (inspired) enough to substitute a Powdered Sugar with Ground Ginger (to taste) to dust the tops instead of the Orange Drizzle. To all, I am a star at our Church Fellowship hour! Any questions??
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5 users found this review helpful
As someone who has managed to avoid the kitchen most of my adult life (but now a newlywed),...
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Reviewed on Jan. 4, 2008 by
GodivaGirl
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GodivaGirl
Jan. 4, 2008
I decided to use a disposable plastic pastry bag to put batter into those mini cups. I cut the bag's end a bit bigger and had those cups filled in no time! I then dipped fingers into water to press tips down. They smelled wonderful. Will definately make again!
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4 users found this review helpful
I decided to use a disposable plastic pastry bag to put batter into those mini cups. I cut the...
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Reviewed on Oct. 18, 2007 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Oct. 18, 2007
This recipe produces 36 of the most delicious and moist mini muffins I have ever tasted.To accommodate my family's taste for spicy pumpkin and nuts, I doubled the cinnamon and cloves and added 1.5t of pumpkin pie spice and 1 cup of toasted chopped walnuts. I left the glaze off. Yummy! Thanks for sharing.
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2 users found this review helpful
This recipe produces 36 of the most delicious and moist mini muffins I have ever tasted.To...
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Reviewed on Jan. 8, 2007 by MSTC
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MSTC
Jan. 8, 2007
Recipe is easy & yummy! Tasty even without the drizzle topping. Am sharing with my mother!
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2 users found this review helpful
Recipe is easy & yummy! Tasty even without the drizzle topping. Am sharing with my mother!
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Reviewed on Feb. 10, 2008 by Yummum
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Yummum
Feb. 10, 2008
Oh-my-god good. I skipped the pre-cooking step, and prepared these as usual (mix wet, mix dry, mix together, fold in nuts.) I also skipped the drizzle -which I'm sure would have been great, just thought if they're good without it, why add calories?? But seriously really good. Oh, I cut the oil in half, substituting plain yogurt, upped the cinnamon a bit and added 1/4 ts of allspice and about 1/4c chopped pecans. Yummy!
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1 user found this review helpful
Oh-my-god good. I skipped the pre-cooking step, and prepared these as usual (mix wet, mix...
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Reviewed on Nov. 15, 2007 by
Steph P.
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Steph P.
Nov. 15, 2007
This is a super easy recipe - basically the only thing making it a little more difficult is that you cook the pumpkin first (but come on, that is not difficult at all!) I added extra spices to the pumpkin (allspice, etc.), but I wish I had some pumpkin pie spice to throw into it. It cooked up easily, and you could easily tell when it was "done." I did not have dark brown sugar, so I used light, but I bet dark would have been even better - yummy. Before baking, I sprinkled finely chopped pecan pieces (the kind often used in cookies) on top. The 36 muffins puffed up and browned so nicely, it almost looked like they didn't need a glaze, but I did make a slightly thicker drizzle using 3/4 C 10X sugar (sifted again per previous suggestion). In about 10 minutes the glaze was hard and easily transportable. I can't wait to make these again for my daughter's school party!
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1 user found this review helpful
This is a super easy recipe - basically the only thing making it a little more difficult is...
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