Pumpkin and orange. Not exactly a standard combination, but it just works so well. The orange punches up the flavor of the pumpkin. Paired with ginger, cinnamon, and cloves – these are heavenly.
Not only that, they’re (mildly) healthy. In my opinion, anything made with whole wheat flour should be considered health food. If you know me though, I am not one to use whole wheat flour in a recipe to amp ump with health benefits. If I’m going to eat it, it better darn well taste good. These hit the spot. My baby ate an entire muffin, and my husband may have had a few himself. Let’s just say that I may have eaten more than one!
Because these bake at a high temperature, they stay moist and fluffy. They also fill your house with that lovely pumpkin aroma.
pumpkin muffins with orange glaze
adapted from Pam Anderson
½ can (1 cup) pumpkin (not pumpkin pie filling)
¾ tsp ginger
½ tsp cinnamon
⅛ tsp cloves
½ cup dark brown sugar
¼ cup canola or vegetable oil
1 large egg
½ cup whole wheat flour
½ cup flour*
1 tsp baking powder
⅛ tsp baking soda
¼ tsp salt
for the glaze:
½ cup powdered sugar
zest of 1 orange
4 tsp orange juice
*You can use whole wheat flour in place of the white flour, or white flour in place of the whole wheat in this recipe.
In a small saucepan, simmer the pumpkin and spices for a few minutes (2-3), stirring frequently. Turn off the heat. Whisk in the brown sugar. Transfer to a mixing bowl. Whisk in the egg and the oil. Stir in the flour, baking powder, soda, and salt.
Bake at 425°F for 12-15 minutes, just until cooked through, and a tester comes out clean.
Meanwhile, make the glaze. Mix the zest of 1 orange with freshly squeezed juice and powdered sugar. Whisk.
Drizzle over the muffins and enjoy. These will keep for a few days, but they’re not likely to last that long.