Mini Pumpkin Muffins with Orange Drizzle Recipe
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Mini Pumpkin Muffins with Orange Drizzle

By: USA WEEKEND Pam Anderson  
"Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin."

Rating: This weblink has been rated 50 times with an average star rating of 4.7 Read Reviews (45)

Rate/Review | 1,434 people have saved this

Prep Time:
40 Min
Cook Time:
10 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 36 muffins
 

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
  •  
  • Orange Drizzle:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon finely grated orange zest
  • 4 teaspoons orange juice

Directions

  1. Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
  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.
  3. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
  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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 91 | Total Fat: 3.4g | Cholesterol: 12mg

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by KIMBERCHIC 
I was happily surprised by how well this recipe turned out! Initially, cooking the canned... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2007 by Mary G 
I really enjoyed these. I added approx. 1/8 tsp of all spice to the flour mixture to give it a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by Kelly 
Very good. I have been selling these at a local farmers market I set up at. They always sell... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2008 by Yummum 
Oh-my-god good. I skipped the pre-cooking step, and prepared these as usual (mix wet, mix... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by GodivaGirl 
I decided to use a disposable plastic pastry bag to put batter into those mini cups. I cut the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2008 by Deanna 
Excellent, easy and moist! I replaced the pumpkin puree with pumpkin pie filling to make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2007 by Tiffany 
Awesome muffins! So moist. I only had pumpkin pie spice, but it didn't make a difference. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by MARKANDDEEA 
These were a hit for Sunday brunch. I didn't do the glaze. I just mixed some powdered sugar,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by MAGGIE MCGUIRE 
This recipe produces 36 of the most delicious and moist mini muffins I have ever tasted.To... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2006 by domestically impaired 
As someone who has managed to avoid the kitchen most of my adult life (but now a newlywed),... MORE

 
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