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 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.
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
1/2 cup flavorless oil (vegetable or canola)
2 large eggs, lightly beaten
2 teaspoons baking powder
1/4 cup confectioners' sugar
1/4 teaspoon finely grated orange zest
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.
Whisk ingredients together in a small bowl. Drizzle over warm muffins.
Labels: bread, desserts, muffins, snacks, tea time