Recipe: Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle - Very Best Baking

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Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle

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Didn't have mini-muffin tins, so made them regular sized----didn't wor...

Cheryl F., Tulsa, OK on 5/09

Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle

Level: Intermediate

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.

Prep: 15 min

Cooking: 10 min

Yields: 2 dozen muffins

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

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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.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

Recipe courtesy of Pam Anderson, author of The Perfect Recipe for Losing Weight & Eating Great (2008).

My Notes

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Recipe Reviews

Cheryl F. , Tulsa, OK
May 2009

just okay

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..

Brandy W. ,
April 2009

Mini Whole Wheat Pumpkin Muffins with Orange Drizz

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

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NUTRITION FACTS
Amount Per Serving 2 dozen muffins
Serving Size 1/2 of recipe
Calories 90
Calories from Fat. 45
% Daily Value
Total Fat 5g	8%
Saturated Fat 1g	5%
Cholesterol 20mg	7%
Sodium 115mg	5%
Carbohydrates 10g	3%
Dietary Fiber 1g	4%
Sugars 5g
Protein 2g
Vitamin A	45%
Vitamin C	0%
Calcium	2%
Iron	2%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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