Best Pumpkin Orange Muffins Recipes

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

ORANGE PUMPKIN MUFFINS

Steps:

• Mix flour and spices in small bowl.
• In large bolw,mix sugars,eggs and oil.
• Add pumpkin, orange juice and zest,beat until well blended.
• Stir in dry ingredients just until moistened.
• Fill paper lined muffin cups 2/3 full.
• Sprinkle each muffin with 1 tsp nuts.
• Bake 20-23 minutes at 350 degrees.
• Cool.

PUMPKIN-ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.
• Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.
• Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.
• Divide batter between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
• Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.

ORANGE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350ºF. In a food processor fitted with the “S” blade, process bananas and OJ until smooth. Add pumpkin, date paste, extract, zest, flax seeds and spice and continue processing until smooth and creamy. Transfer to a large bowl and stir in the oats and dried cranberries. Spoon an equal amount of batter into a muffin tin lined with cupcake liners or silicone baking cups. You need to fill each muffin liner with about ½ cup of batter as these do not rise. A retractable ice cream scoop works well. In a separate bowl, mix the nuts and cinnamon and sprinkle evenly into each of the 12 muffin liners. A cheese grater or nut grinder works well for grinding the nuts. Bake for 30-35 minutes.