"Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin." — USA WEEKEND Pam Anderson
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1 (15 ounce) can
100% pure pumpkin
1 1/2 teaspoons
dark brown sugar
large eggs, lightly beaten
finely grated orange zest
The orange drizzle definitely makes these muffins go from a regular pumkin muffin to something extra special! These were very moist and delicious. I changed up the spices a bit. To the pure pumpkin I added 2 tsp. of cinnamon, 1 tsp. of ginger, 1/2 tsp. of nutmeg, and 1/4 tsp. of allspice. I left the cloves out completely. I also added 1 tbsp. of vanilla.
Sorry but these did not do it for me... or any of the 15 hungry people that I had over for Thanksgiving this year. They were tasteless. I followed the recipe almost to the 'T' including heating up the pumpkin which was a total waste of time and energy. The only change that I made was to add MORE ginger (about 1/2 a tsp) because I love ginger and these muffins were totally tasteless. Will not make again.
If one is mindful that this is not intended to be cake, then the sweetness is just right and the flavor spot on. Just as I expected, these had more of a pure pumpkin flavor, not too sweet and not buried by frosting (which certainly has its own place too, with pumpkin cake or cupcakes). I was tempted to skip the step of cooking the pumpkin with the spices but I'm glad I didn't, because it's clear the process makes the flavor of the spices bloom. These are just the cutest, rustic looking little bite-size muffins, but in addition to 24 mini-muffins I got eight regular muffins as well (400 degrees, 15 minutes). I wanted the glaze to be visible and not soak into the muffin, so I just added enough orange juice to the powdered sugar to get it to an Elmer's glue-like consistency. This is just what I was after for Hubs to take to a morning meeting to offer with coffee -not too sweet, tasty and no fork required!
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.
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!
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!
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!
Excellent, easy and moist! I replaced the pumpkin puree with pumpkin pie filling to make it easier and skipped the heating on the stove. I made 18 large muffins and baked at 375 for 15 minutes. My 4 year old loves them too! Will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Muffins with Orange Drizzle
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 31
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.
These moist muffins are bursting with spice and pumpkin flavor.