Mini Pumpkin Muffins with Orange Drizzle

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 15 ounce pumpkin 100% pure canned
• 0.5 cup confectioners' sugar 
• 1 cup brown sugar dark
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1.5 teaspoons ground ginger 
• 4 teaspoons orange juice 
• 0.3 teaspoon orange zest finely grated
• 0.5 teaspoon salt 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• muffin liners

Directions

1. Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable 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, 6 to 8 minutes. Turn hot puree into a bowl.
3. Whisk in brown sugar and oil, then slowly beat in eggs.
4. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes.
6. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.
7. Mix the drizzle ingredients together and drizzle over warm muffins.