Mini Pumpkin Muffins With Orange Drizzle Food

ORANGE PUMPKIN MUFFINS

Orange Pumpkin Muffins image

Make and share this Orange Pumpkin Muffins recipe from Food.com.

Provided by Divinemom5

Categories Quick Breads

Time 33m

Yield 18 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1/3 cup vegetable oil
1 cup canned pumpkin
1/3 cup orange juice
1 teaspoon grated orange zest
1/2 cup chopped walnuts or 1/2 cup chopped pecans

Steps:

Mix flour and spices in small bowl.
In large bolw,mix sugars,eggs and oil.
Add pumpkin, orange juice and zest,beat until well blended.
Stir in dry ingredients just until moistened.
Fill paper lined muffin cups 2/3 full.
Sprinkle each muffin with 1 tsp nuts.
Bake 20-23 minutes at 350 degrees.
Cool.

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Mini Pumpkin Muffins with Orange Drizzle image

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

Provided by USA WEEKEND Pam Anderson

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 36

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g

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