Mini Pumpkin Muffins with Orange Drizzle

Mini Pumpkin Muffins with Orange Drizzle


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


50 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • 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

  • Cook

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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.


  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Your rating



  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 no...

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 p...

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 de...

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, ju...

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 ...

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 p...

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 glaz...

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...

These were a hit for Sunday brunch. I didn't do the glaze. I just mixed some powdered sugar, cinnamon & a little ground ginger & sifted it over the muffins. They baked nicely & came out of th...