Recipe by Designing Diva
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!
Top Review by HannahPiePan
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!
- 828.06 ml all-purpose flour
- 4.92 ml baking powder
- 9.85 ml baking soda
- 4.92 ml ground cloves
- 4.92 ml ground cinnamon
- 4.92 ml nutmeg
- 2.46 ml salt
- 473.18 ml canned pumpkin
- 236.59 ml canola oil
- 709.77 ml sugar
- 3 eggs
- 236.59 ml chopped walnuts
- 236.59 ml raisins (optional)
- cooking spray
- 354.88 ml confectioners' sugar
- 4.92 ml grated orange peel
- 29.57 ml orange juice
- additional chopped walnuts (optional)
Directions See How It's Made
- 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.