Mini Pumpkin Muffins Recipe with Orange Glaze

Ingredients

• nonstick cooking spray
• 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
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.5 cup confectioners' sugar
• 4 teaspoons orange juice
• 0.25 teaspoon finely grated orange zest

Instructions

1. Preheat your oven to 425 degrees F (218 degrees C) and place the rack in the center. Grease 36 mini muffin cups with cooking spray.
2. In a medium saucepan, combine pumpkin purée, ground ginger, cinnamon, and cloves. Simmer over medium heat until the purée thickens and begins to stick, about 6 to 8 minutes. Transfer the hot purée to a large bowl, whisk in brown sugar and oil, then gradually beat in eggs until thoroughly combined.
3. In a separate bowl, whisk together flour, baking powder, salt, and baking soda. Gently whisk the dry ingredients into the pumpkin mixture until just combined. Evenly distribute the batter into the prepared muffin cups.
4. Bake in the preheated oven until the muffin tops are golden brown and a toothpick inserted comes out clean, approximately 10 minutes. Let the muffins cool in the muffin cups for 3 to 5 minutes before transferring them to a wire rack to cool completely.
5. In a small bowl, combine confectioners' sugar, fresh orange juice, and orange zest until smooth. Drizzle the glaze over the warm muffins and enjoy!

Nutrition

• Calories: 91 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 8 g
• Sodium Content: 95 mg
• Protein Content: 1 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g