Rating: 4.5 stars
113 Ratings
  • 5 star values: 85
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

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

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Orange Drizzle:

Directions

Instructions Checklist
  • Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.

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  • 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.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

91 calories; protein 1.2g; carbohydrates 14.2g; fat 3.4g; cholesterol 10.3mg; sodium 95.4mg. Full Nutrition
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