Tuesday, September 7, 2010

Miss Robyn's Pumpkin Muffins

Yeah, I did it. I'm a bad assed copy and paster. (and yes, that is totally a word) You said use it, so I am. And I took your adorable picture too....because it screams Robyn. I mean, really, who else would have that plate covered with precisely spaced and placed tiny little muffins? Who? I dare you to find another. You are so laughing right now.

Pumpkin Muffins with Orange Ginger Drizzle


1 (15 oz.) can of pureed pumpkin (not pumpkin pie mix), or 2 cups fresh roasted pumpkin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup dark brown sugar, packed
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

3/4 cup powdered sugar
1 tsp. grated orange zest
4 tsp. orange juice
a few shakes of ground ginger to taste


1. Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini muffin cups with cooking spray.

2. Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, about 6-8 minutes. Turn hot puree into bowl. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. Meanwhile, whisk the flour, baking powder, baking soda, and salt into a medium bowl; whisk into pumpkin mixture until just combined.

4. Divide batter among the muffin cups and make until golden brown and cooked through, about 8-10 minutes. Let stand a few minutes and then transfer muffins to a baking rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.


Dude....you take those muffins off any sweet jumps? I need a t-shirt. Love you Robyn. xoxo

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