Mini Whole Wheat Pumpkin Muffins with Orange Drizzle

By AM Northwest Staff

Makes 2 dozen muffins


  • 1 can (15 ounces) 100% pure pumpkin
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3/4 cup dark brown sugar
  • 1/2 cup flavorless oil, such as vegetable or canola
  • 2 large eggs, lightly beaten
  • 1 cup whole wheat flour
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Orange Glaze (optional):

  • 1/4 cup confectioners' sugar
  • 1/4 tsp finely grated orange zest
  • 2 tsp orange juice

Adjust oven rack to center position and heat oven to 425 degrees. Spary 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-tbsp spring-action icecream 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.


99 calories per unglazed muffin; 104 calories glazed

From The Perfect Recipe for Losing Weight and Eating Great


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