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.
- 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
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.
Review This Recipe
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.
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