Mini Pumpkin Muffins with Orange Drizzle

Name: Mini Pumpkin Muffins with Orange Drizzle
Total time: 50
Yield: 36
Ingredients: 1 (15 ounce) can 100% pure pumpkin; 1.5 teaspoons ground ginger; 1 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 1 cup dark brown sugar; 0.5 cup vegetable oil; 2 large eggs, lightly beaten; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.25 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup confectioners' sugar; 0.25 teaspoon finely grated orange zest; 4 teaspoons orange juice

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

50 Mins.

Ingredients

36 servings

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1 (15 ounce) can 100% pure pumpkin
•

1.5 teaspoons ground ginger
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1 teaspoon ground cinnamon
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0.25 teaspoon ground cloves
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1 cup dark brown sugar
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0.5 cup vegetable oil
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2 large eggs, lightly beaten

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2 cups all-purpose flour
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2 teaspoons baking powder
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0.25 teaspoon baking soda
•

0.5 teaspoon salt
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0.5 cup confectioners' sugar
•

0.25 teaspoon finely grated orange zest
•

4 teaspoons orange juice

Instructions

Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 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.