Pumpkin Muffins

Well, I am not sure what my favorite spice is, but these muffins are my favorite muffins...and they have a few spices. I ALWAYS double the recipe because we eat them so fast. Now, I have made the "drizzle" for them and it is great, but I usually only do that now if I am giving them away. I like them as a snack (for me or my kids) without the extra sugar. Plus, isn't this a great way to kick of Fall!? It almost makes me forget what comes after Fall...for like 3.7 seconds.

Ingredients

• 1 (15 ounce) can 100% pure pumpkin
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

• Orange Drizzle:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon finely grated orange zest
• 4 teaspoons orange juice

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. Whisk in brown sugar and oil, then slowly beat in eggs.
3. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
4. Divide batter among the muffin cups and bake until golden and cooked through, about 15-20 minutes. Let stand a few minutes, then transfer to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Whenever the 29 oz cans of pumpkin go on sale (like last week at Target or usually during the holidays) I stock WAY up.