A warm mini muffin is filled with the scents of fall thanks to spiced pumpkin and a tangy, orange glaze.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 36 |
| Yield: | 36 muffins |
Ingredients
- 1 (15 ounce) can 100% pure pumpkin
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup dark brown sugar
- ½ cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup confectioners’ sugar
- ¼ 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.
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 95 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Love love love these muffins. It’s impossible to eat just one! First time I made them, I didn’t have a mini muffin pan so I made little bites on a cookie sheet. Second time, took the suggestion from another review and used a regular sized muffin pan and cooked them on 400 for 15 minutes and they turned out great! Added to my recipe book!
Takes a while for this recipe to come together. Add extra spice for sure. They are moist and not too sweet. I thought I’d like the glaze, but I’ll try something different. I did sub 1/2 oil with applesauce, added vanilla and 1/4 flour with wheat. Odd to note – did better in my regular muffin pan vs non-stick without liners on both.
This is my kids favorite! They beg for it every fall/winter. Recipe is perfect the way it is written!
Very nice and moist. Not sure why w need to summer the pumpkin first. I will try it without doing that next time. Bigger muffins need a not more time.
Pardon my French, but these are good! I made the recipe exactly as written, except for adding a little vanilla to the pumpkin mixture. I doubled the recipe and made 36 cupcake sized muffins. I will definitely be making these again!
I have been craving some sort of pumpkin muffin or cake for a while now and decided to try this. I’m not sure if cooking the pumpkin with the spices really did much but it did make the brown sugar “melt” more into the batter. Like the other reviewers, I made some changes… -used 2tsp of pumpkin spice blend instead of the individual spices (it’s all the same just in one) -i used medium brown sugar instead of dark (it’s just what I had…doesn’t make a difference) -i made regular sized muffins instead of the minis (made 16 muffins and I cooked them 20 mins instead of 10mins) I will definitely make these again!
My wife and I made the mini muffins for our adult Sunday School Class. They were excellent!
I took advice of previous reviewers and used 2 t. cinnamon, 1 t. ginger, 1/4 t. nutmeg, 1/8 t allspice and 1/8 t. cloves. I added 1t. vanilla and 1/4 c. pecans. Turned out well but overflowed the muffin tins a bit. I added orange extract to the icing to pump up the orange flavor a bit. The muffins need the sweetness and flavor of the drizzle.
I used 1/3 less sugar and subbed 1/2 the oil called for with applesauce. The muffins came out moist and delicious. The orange glaze added just the right note to it.
I made these today and they were sooooo good. If a thirteen year old with barely any baking experiences can make this anyone can! They are very tasty and have a good texture. It took me an hour for preparation and baking and like 2 minutes for the drizzle. Definitely will make this again. Oh and you really don’t need cloves I made it without and it is fine??
These were good; probably better than three stars, but less than four. Eighteen moist, pretty muffins; subtly sweet. I changed the spices, but didn’t consider that in my rating. I used 1t cinnamon, 1/2t ginger, 1/8t each nutmeg & cloves; wanting a more “pumpkin with spice”” than ginger-y muffin. I added 1c dried cranberries. ‘Could take or leave that addition. The glaze didn’t up it so much, as it did with others; but prettier. ‘Glad I tried.
I did not make the mini version, rather the full sized kind; oven at 350 for 20 minutes. Sadly, I was out of ginger, but I ground the clove berries myself, and added extra cinnamon, raisins (we love raisins around here), used mostly butter, and a little bit of olive oil. I made the drizzle with extra zest, and they disappeared quickly!
I followed really close ….. But the reviews I have had ..,, all 5 stars ! Guess I did something right
Don’t simmer!!! just put all ingredients together, and bake in oven. Same great taste.
Very good and i loved the glaze! Will make again!
I made this recipe with 2C pureed butternut squash and replaced the oil with melted butter. They were fantastic!
I would definitely recommend waiting till the next day to eat these. The person who left the one star review made me think with all these great spices and flavors how could it be tasteless. I tried the muffin just after baking and I would have to agree it was somewhat flavorless. I bake a lot and noticed there is a lot of pumpkin for the amount of flour/egg/spices. That is a good thing health wise and why I picked this recipe. After cooling the muffin to the touch I recommend putting them in a un zipped zip-loc bag and wait several hours before serving. The flavors and moistness come out and definitely made a difference.This is not a sweet muffin. If you compare the Libby’s pumpkin roll recipe they use almost half the amount of pumpkin used to the same amount of spices and less flour. For me I will make them the day before,try doubling the spices(clove and cinn.) and put a real good cream cheese icing on them if your looking for more of a dessert. We are not big fans of the orange glaze. The other reason I chose this recipe, aside from the large amount of pumpkin used is, there was no dairy used (our son is allergic) I have made these now many time’s (always the day before) I eliminated the heating in sauce pan process I have done it both ways and it has made absolutely no difference. Everyone who eats them loves them.
I thought it was “stick to the roof of your mouth a bit” I like my muffins more cake like. I think using the orange glaze will give them a lift. I would not make them again.
I made this today, for my grandson (18 mos) wanted something homemade & not too sweet . Had a 29 oz can of pumpkin so doubled the recipe. Did not do the simmer part. Did pack the brown sugar. Added 1/2 tsp of all spice. Did not use the drizzle but dusted with powdered sugar. Baked in muffin top pan… reduced temperature to 400 & baked for 10 mins. I thought they came out great as did my Daughter … my Beau thought great with coffee could be sweeter if for dessert.
We love these muffins! Made them exactly per the recipe instructions, and they are delicious any time of year! I love the little zip from the OJ in the drizzle!
Easy and tasty. The orange drizzle really set off the pumpkin taste. I would add more powdered sugar to the drizzle next time. It was more like a glaze as I mixed it. Kids & adults will like this!