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


Ingredients:

Muffins
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

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

Directions:

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.

Enjoy!

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