Mini Pumpkin Muffins with Orange Drizzle

01Method

1. 1

   Heat the oven to 425 degrees F (218 degrees C) and position the rack in the center. Grease 36 mini muffin cups thoroughly with cooking spray.

2. 2

   Place pumpkin purée, ginger, cinnamon, and cloves in a medium saucepan over medium heat; cook, stirring, until the purée thickens and begins to stick to the pan bottom, 6 to 8 minutes. Scrape the hot purée into a large bowl, whisk in the brown sugar and oil, then add the eggs gradually, mixing until fully incorporated.

3. 3

   In a separate bowl, whisk together the flour, baking powder, salt, and baking soda; fold into the pumpkin mixture until just combined. Spoon the batter evenly into the prepared muffin cups.

4. 4

   Bake until the tops are golden and a toothpick inserted in the center of a muffin comes out clean, about 10 minutes. Allow the muffins to rest in the pan for 3 to 5 minutes, then turn them out onto a wire rack.

5. 5

   Stir together the confectioners' sugar, orange juice, and orange zest in a small bowl until smooth; drizzle the glaze over the still-warm muffins.