Mini Pumpkin Muffins with Orange Drizzle
Nutritional Info
- Servings Per Recipe: 72
- Amount Per Serving
- Calories: 50.4
- Total Fat: 2.4 g
- Cholesterol: 6.4 mg
- Sodium: 41.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.6 g
View full nutritional breakdown of Mini Pumpkin Muffins with Orange Drizzle calories by ingredient
Introduction
1 muffin = 1 serving A great low calorie snack 1 muffin = 1 serving A great low calorie snackNumber of Servings: 72
Ingredients
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1 15 oz. can 100% pure pumpkin
1.5 tsps. ground ginger
1 tsp. ground cinnamon
/25 tsp. ground cloves
1 cup brown sugar
.5 cup olive oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 tsps. baking powder
.25 tsp. baking soda
.5 tsp. salt
Orange Drizzle:
.5 cup powdered sugar
.25 tsp. finely grated orange zest
4 tsp. orange juice
Directions
Adjust oven rack to center position and heat oven to 425 degrees. Spray mini-muffin cups with cooking spray.
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
Use a small scoop to put batter into mini muffin cups. Bake until golden brown and cooked through, about 9 minutes. Let stand a few minutes, then transfer mini muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Number of Servings: 72
Recipe submitted by SparkPeople user SUEALLAN.
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
Use a small scoop to put batter into mini muffin cups. Bake until golden brown and cooked through, about 9 minutes. Let stand a few minutes, then transfer mini muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Number of Servings: 72
Recipe submitted by SparkPeople user SUEALLAN.
Member Ratings For This Recipe
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LOVEANDPEACE
I tried this recipe with a few variations. Didn't put it over the stove. Also, I used less olive oil 1/4 cup and a little less flour. Added some chopped nuts and dried apricot as well. Also made regular sized muffins. Tasted very good and was easy to make, also not many fatty ingredients so healthy. - 4/15/07