These muffins are so good!
I found them in a book by Pam Anderson called "The Perfect Recipe for Losing Weight and Eating Great". It's a great recipe book and if you don't already own it, you should.
It will become and instant favorite.
I love serving them with soups and stews, especially Spicy Sausage and White Bean Soup, which is another favorite I found in her book.
I like to have them around all the time. I freeze them, then I can just microwave a
few at a time for snack, tea time, or any time.
To glaze these (I double the glaze), I set my cooling rack on a piece of parchment paper and just drizzle it over with a spoon. Makes clean-up easy. And if you don't feel you have enough glaze on them, scrape up the run off and add that too.
Linked with Sunflower Supper Club: Weekend Potluck and
Rattlebridge Farm: Foodie Friday.
Linked with Sunflower Supper Club: Weekend Potluck and
Rattlebridge Farm: Foodie Friday.
Pin It
Mini Whole Wheat Pumpkin Muffins with Orange Drizzle
1 can (15 oz.) 100% pure pumpkin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup dark brown sugar
1/2 cup flavorless oil (vegetable or canola)
2 large eggs, lightly beaten
1 cup whole wheat flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
ORANGE GLAZE
1/4 cup confectioners' sugar
1/4 teaspoon finely grated orange zest
2 teaspoons orange juice
Adjust oven rack to center position and heat oven to 425 degrees. Spray 24 mini muffin cups with vegetable cooking spray.
Place pumpkin, ginger, cinnamon, and cloves in a small nonstick skillet 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 (a 2-tablespoon spring-action ice cream scoop works well) and bake until golden and cooked through, 10 to 12 minutes. Let muffins stand for a couple of minutes, then remove from the cups and place on a wire rack to cool.
ORANGE GLAZE
Whisk ingredients together in a small bowl. Drizzle over warm muffins.
Place pumpkin, ginger, cinnamon, and cloves in a small nonstick skillet 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 (a 2-tablespoon spring-action ice cream scoop works well) and bake until golden and cooked through, 10 to 12 minutes. Let muffins stand for a couple of minutes, then remove from the cups and place on a wire rack to cool.
ORANGE GLAZE
Whisk ingredients together in a small bowl. Drizzle over warm muffins.