Mini Pumpkin Muffins with Orange Drizzle

By classycook

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

Ingredients

• Orange Drizzle:
• 1/2 (15 ounce) can 100% pure pumpkin
• 3/4 teaspoons ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup dark brown sugar
• 1/4 cup vegetable oil
• 1 large egg, lightly beaten
• 1 cups all-purpose flour
• 1 teaspoons baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar
• 1/4 teaspoon finely grated orange zest
• 4 teaspoons orange juice

Preparation

Step 1

Adjust oven rack to center position and heat oven to 425 degrees. Spray 18 mini-muffin cups with vegetable cooking spray.
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.
Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
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.