Prep 20 mins
Cook 20 mins
These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 2 cups canned pumpkin
- 1 cup canola oil
- 3 cups sugar
- 3 eggs
- 1 cup chopped walnuts
- 1 cup raisins (optional)
- cooking spray
- 1 1⁄2 cups confectioners' sugar
- 1 teaspoon grated orange peel
- 6 teaspoons orange juice
- additional chopped walnuts (optional)
- Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
- Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
- In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
- Add set-aside dry ingredients and mix well.
- By hand, stir in walnuts and raisins.
- Pour batter evenly into prepared muffin tin openings.
- Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
- For Orange Glaze:.
- Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
These were very moist and delicious. I changed a couple of things though. I used only two cups of sugar. One cup brown sugar and one cup of white sugar.They were still very sweet. And I only used 1/4 cup of oil and added 3/4 cup of apple sauce. I got 24 muffins. Thank you for posting!
Fabulous muffins! They are wonderful on their own, but adding the glaze makes them extra special. I subbed white whole-wheat flour for half the all-purpose, and brown sugar for 1 cup of the granulated (I just love brown sugar in pumpkin breads and muffins). I skipped the optional raisins, 'cause they just aren't even an option with me. :) I did have to add quite a bit more orange juice to thin the glaze enough to pour. I ended up with 24 muffins, enough for us to eat a few, share a few with neighbors and friends, and still have some left for the freezer. They are a little sweet for the average weekday breakfast around here (although the sugar could easily be cut back), but perfect for a treat or special occasion. This is really a great recipe--thanks for posting it!