Mini Pumpkin Muffins with Orange Drizzle

Ingredients

• cooking spray
• 1 can 100% pure pumpkin , 15 ounce
• 1.5 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground cloves
• 1 cup dark brown sugar
• 0.5 cups vegetable oil
• 2 large eggs , lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda

Instructions

1. 1

   Adjust the oven rack to the center position and preheat the oven to 425 degrees F (218 degrees C). Grease 36 mini muffin cups with cooking spray.

2. 2

   Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan over medium heat; cook until puree thickens enough to start sticking to the pan bottom, 6 to 8 minutes. Transfer hot puree into a large bowl. Whisk in brown sugar and oil, then slowly beat in eggs until well combined.

3. 3

   Combine flour, baking powder, salt, and baking soda together in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.

4. 4

   Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let stand for a few minutes, then transfer mini muffins to a wire rack to cool.

5. 5

   Make drizzle: Mix confectioners' sugar, orange juice, and zest together in a small bowl until smooth. Drizzle over warm muffins.