| Prep time: | 40 Min |
| Cook time: | 10 Min |
| Ready in: | 50 Min |
| SERVINGS: |
| Original yield: 36 muffins |
INGREDIENTS
* 1 (15 ounce) can 100% pure pumpkin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1 cup dark brown sugar
* 1/2 cup vegetable oil
* 2 large eggs, lightly beaten
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
*
* Orange Drizzle:
* 1/2 cup confectioners' sugar
* 1/4 teaspoon finely grated orange zest
* 4 teaspoons orange juice
DIRECTIONS
* 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.
