Mini Pumpkin Muffins with Orange Drizzle
Ingredients
- cooking spray
- 1 (15 ounce) can 100% pure pumpkin
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup dark brown sugar
- ½ cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup confectioners' sugar
- 4 teaspoons orange juice
- ¼ teaspoon finely grated orange zest
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Instructions
- Adjust the oven rack to the center position and preheat the oven to 425 degrees F (218 degrees C). Grease 36 mini muffin cups with cooking spray.
- Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan over medium heat; cook until puree thickens enough to start sticking to the pan bottom, 6 to 8 minutes. Transfer hot puree into a large bowl. Whisk in brown sugar and oil, then slowly beat in eggs until well combined.
- Combine flour, baking powder, salt, and baking soda together in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let stand for a few minutes, then transfer mini muffins to a wire rack to cool.
- Make drizzle: Mix confectioners' sugar, orange juice, and zest together in a small bowl until smooth. Drizzle over warm muffins.
Source
Original recipe: View Original