Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle
Breads

Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle

LIBBY'S®
Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
10 min
Recipe Info - Serving Size
Servings
2 dozen muffins

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.

Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle is a delightful and wholesome treat perfect for a variety of occasions. This recipe from LIBBY'S® showcases how whole-wheat flour can create a tender and flavorful muffin, without overpowering sweetness. The rich flavor is enhanced by the simmering of LIBBY'S® 100% Pure Pumpkin with spices, which deepens the taste and removes any tinny notes from the pumpkin.

The muffins are made even more delectable by a sweet orange drizzle, adding a bright and citrusy element that complements the pumpkin. These muffins are versatile enough for Mother’s Day brunch, Easter, or even as a special breakfast treat for Father's Day. With a quick and easy preparation time, this recipe is ideal for those who want to whip up something special without spending too much time in the kitchen.

Perfectly moist and bursting with autumn flavors, Mini Whole-Wheat Pumpkin Muffins with Orange Drizzle bring a touch of homemade charm to any occasion.

INGREDIENTS

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KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

MAKE IT

Step 1

Adjust oven rack to center position and heat oven to 425° F. Spray 24 mini muffin cups with vegetable cooking spray.

Step 2

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.

Step 3

Whisk flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk pumpkin mixture into flour mixture until just combined.

Step 4

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.

Step 5

Whisk powdered sugar, orange zest and orange juice together in a small bowl. Drizzle over warm muffins.

INGREDIENTS

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