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MINI PUMPKIN MUFFINS with ORANGE GLAZE

Mini Pumpkin Muffins with Orange Glaze

This is a great recipe. I keep these Mini Pumpkin Muffins with Orange Glaze in the freezer all the time. When you feel that need for something a little sweet it's so convenient to be able to grab a couple out. I either set them on the counter to thaw or if I want something "NOW" I'll pop them in the microwave for a few.

They're great served with soup. I really enjoy then along side Spicy Sausage, Squash and White Bean Soup or just with a cup of tea in the afternoon, or for breakfast, or a mid-morning snack, ok, anytime, I just like them. Here's the recipe:

INGREDIENTS:

1 can 15 oz. 100% pure pumpkin

1 1/2 tsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

3/4 cup dark brown sugar

1/2 cup vegetable oil, I sometimes substitute applesauce(equal parts)

2 large eggs, lightly beaten

1 cup whole wheat flour

2 tbsp cornstarch

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

ORANGE GLAZE

1/4 cup confectioners sugar
1/4 tsp orange zest
2 tsp orange juice

Adjust oven rack to center position and heat oven to 425* Spray 24 mini muffin cups with spray.

Place pumpkin, ginger, cinnamon, and cloves in a small nonstick skillet or saucepan over medium heat. Bring to a simmer and cook, stirring, to blend flavors, about 3 minutes. Pour hot puree into a medium bowl. Whisk in brown sugar and oil, then slowly beat in eggs.

Whisk flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk pumpkin mixture into flour mixture until just combined.

Divide batter among muffin cups and bake until golden and cooked through, 10-12 minutes. Let muffins stand for a couple of minutes, then remove from the cups and place on a wire rack to cool.

GLAZE: Whisk ingredients together in a small bowl. Drizzle over warm muffins.

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SBI!

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