Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle

Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle
Makes:
2 dozen muffins
Prep Time:
15
minutes
Total Time:
25
minutes
Dairy FreeVegetarian
based on
2 reviews
As tender and flavorful as these muffins are, you’d never guess they were made with whole wheat flour. Since the muffins are drizzled with the sweet glaze, you don’t need lots of sugar in the batter. Simmering the puree with the spices eliminates the tinny taste of the pumpkin and intensifies the flavors.

In this recipe:


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Ingredients:

  • 1 can (15 oz.) LIBBY'S® 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 cornstartch
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • ORANGE GLAZE (OPTIONAL)
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon finely grated orange zest
  • 2 teaspoons orange juice

Directions:

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 (OPTIONAL):
Whisk ingredients together in a small bowl. Drizzle over warm muffins.


Reviews:

Review This Recipe
  •  Star(s)

    just okay

    Cheryl Florence from Tulsa, OK

    Didn't have mini-muffin tins, so made them regular sized----didn't work! Even with increased baking time (until the surface felt more than done), they were doughy inside. I also used paper muffin cups--also didn't work! Stuck to the paper cups. The flavor was just okay. Probably won't try this recipe again.

  •  Star(s)

    Mini Whole Wheat Pumpkin Muffins with Orange Drizz

    Brandy W from

    No one got too excited about them. They just said they were ok.

Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

  • Calories: 90
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 115mg (5% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 5g
  • Protein: 2g
  • Vitamin A: 45% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle

Ingredients

  • 1 can (15 oz.) LIBBY'S® 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 cornstartch
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • ORANGE GLAZE (OPTIONAL)
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon finely grated orange zest
  • 2 teaspoons orange juice

 

Directions

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 (OPTIONAL):
Whisk ingredients together in a small bowl. Drizzle over warm muffins.

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