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My review
Mini Pumpkin Muffins with Orange Drizzle
USA WEEKEND Pam Anderson
"Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin."
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Ingredients
50 m servings 91 calsOriginal recipe yields 36 servings (36 muffins)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 91 calories; 3.4 g fat; 14.2 g carbohydrates; 1.2 g protein; 10 mg cholesterol; 95 mg sodium. Full nutrition
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Reviews
Read all reviews 93109 Ratings
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Most helpful positive review
9/26/2010
If one is mindful that this is not intended to be cake, then the sweetness is just right and the flavor spot on. Just as I expected, these had more of a pure pumpkin flavor, not too sweet and no...
Most helpful critical review
11/28/2008
Sorry but these did not do it for me... or any of the 15 hungry people that I had over for Thanksgiving this year. They were tasteless. I followed the recipe almost to the 'T' including heating ...
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9/26/2010
If one is mindful that this is not intended to be cake, then the sweetness is just right and the flavor spot on. Just as I expected, these had more of a pure pumpkin flavor, not too sweet and no...
2/8/2010
The orange drizzle definitely makes these muffins go from a regular pumkin muffin to something extra special! These were very moist and delicious. I changed up the spices a bit. To the pure p...
7/26/2007
I was happily surprised by how well this recipe turned out! Initially, cooking the canned pumpkin seemed strange, but I think that cooking it with the spices must give the pumpkin a greater de...
2/10/2008
Oh-my-god good. I skipped the pre-cooking step, and prepared these as usual (mix wet, mix dry, mix together, fold in nuts.) I also skipped the drizzle -which I'm sure would have been great, ju...
10/2/2007
Very good. I have been selling these at a local farmers market I set up at. They always sell out. The only change I made was to the orange drizzle--I made it thicker (more conf. sugar & less ...
1/1/2008
I decided to use a disposable plastic pastry bag to put batter into those mini cups. I cut the bag's end a bit bigger and had those cups filled in no time! I then dipped fingers into water to p...
10/7/2007
I really enjoyed these. I added approx. 1/8 tsp of all spice to the flour mixture to give it a little more spice. I have a convection oven so I had to bake them at 400 F. I made 2 different glaz...
10/22/2008
Excellent, easy and moist! I replaced the pumpkin puree with pumpkin pie filling to make it easier and skipped the heating on the stove. I made 18 large muffins and baked at 375 for 15 minutes...
10/6/2008
These were a hit for Sunday brunch. I didn't do the glaze. I just mixed some powdered sugar, cinnamon & a little ground ginger & sifted it over the muffins. They baked nicely & came out of th...