Mini Pumpkin Muffins with Orange Drizzle

Mini Pumpkin Muffins with Orange Drizzle

USA WEEKEND Pam Anderson 0

"Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin."

Ingredients 50 m {{adjustedServings}} servings 91 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 82

  1. 95 Ratings


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!


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.


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, and this one is my new favorite! Will definitely make again.