Breads
KEY INGREDIENTS
INGREDIENTS
- ●Nonstick cooking spray
- ●1 can (15 ounces) 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 cornstarch
- ●2 teaspoons baking powder
- ●1/4 teaspoon baking soda
- ●1/2 teaspoon salt
- ●1/4 cup powdered sugar
- ●1/4 teaspoon finely grated orange zest
- ●2 teaspoons orange juice
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.
