Pumpkin Muffins

Here's the Pumpkin Muffin recipe I promised.
I made them Sunday & they were sooo Delish!!
Hope ya like 'em.....

Mini Whole Wheat Pumpkin Muffins w/ Orange Drizzle

This recipe is taken from the book 'The Perfect Recipe
For Losing Weight & Eating Great' by Pam Anderson -

Makes 2 Dozen Muffins

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


Orange Glaze (optional)

1/4 cup confectioner's sugar
1/4 teaspoon finely grated orange zest
2 teaspoons orange juice (or I just used the juice from
1/2 an organic orange)

Directions

Adjust oven rack to center position & heat oven to
425 degrees. Spray 24 mini muffin cups with vegetable cooking spray.
Place pumpkin, ginger, cinnamon & cloves in a small nonstick skillet
over medium heat. Bring to a simmer & cook stirring, to blend
flavors, about 3 minutes. Pour hot puree into a medium bowl. Whisk in brown sugar & oil, then slowly beat in eggs.
Whisk flour, cornstarch, baking powder, baking soda & salt in a medium bowl.
Whisk pumpkin mixture into flour mixture until combined.
Divide batter among cups (a 2-tablespoon spring-action icecream scoop works well) &
bake until golden & cooked through, 10 to 12 minutes. Let muffins stand for a
couple of minutes, then remove from the cups & place on a wire rack to cool.

Orange Glaze

Whisk ingredients together in a small bowl.
Drizzle over warm muffins.

Come by next week... I'll be doing an awesome
Giveaway! Have a good week!!


{Hugs & Joy},