Mini Pumpkin Muffins with Orange Drizzle

Mini Pumpkin Muffins with Orange Drizzle

82

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

Ingredients

50 m servings 91 cals
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Original recipe yields 36 servings

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Nutrition

  • 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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Directions

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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.

Footnotes

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

Reviews

82
  1. 95 Ratings

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Most helpful

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...

Most helpful critical

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 ...

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...