Mini Pumpkin Muffins with Orange Drizzle

Ingredients

• nonstick cooking spray
• 1 (15 ounce) can 100% pure pumpkin
• 1.5 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves
• 1 cup dark brown sugar
• 0.5 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.5 cup confectioners' sugar
• 4 teaspoons orange juice
• 0.25 teaspoon finely grated orange zest

Steps

1. Preheat the oven to 425 degrees F (218 degrees C) with the oven rack in the center position. Coat 36 mini muffin cups with cooking spray.
2. Combine pumpkin purée, ginger, cinnamon, and cloves in a medium saucepan over medium heat; simmer until purée thickens enough to start sticking to the bottom, 6 to 8 minutes. Transfer hot purée to a large bowl; whisk in brown sugar and oil, then slowly beat in eggs until well combined.
3. Whisk flour, baking powder, salt, and baking soda together in a bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.
4. Bake in the preheated oven until tops are golden and a toothpick inserted into centers comes out clean, about 10 minutes. Cool muffins in the cups for 3 to 5 minutes, then transfer muffins to a wire rack.
5. Combine confectioners' sugar, orange juice, and zest in a small bowl until smooth; drizzle over warm muffins.