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recipe image Orange Glazed Pumpkin Muffins

Orange Glazed Pumpkin Muffins

Orange Glazed Pumpkin Muffins

These muffins are fluffy, moist, and perfectly sweet with a hit of pumpkin spice. And because they are mini, you’re totally allowed to have 2 or 3. For a depth of flavor, I like to add a good amount of orange zest. Once cooled from the oven, they are glazed with orange infused icing that makes these treats absolutely irresistible.

Recipe by Timothy Pakron - Mississippi Vegan

These muffins are fluffy, moist, and perfectly sweet with a hit of pumpkin spice. And because they are mini, you’re totally allowed to have 2 or 3. For a depth of flavor, I like to add a good amount of orange zest. Once cooled from the oven, they are glazed with orange infused icing that makes these treats absolutely irresistible.

Recipe by Timothy Pakron - Mississippi Vegan

  • Prep time20 min
  • Cooking time25 min
  • DifficultyEasy

Ingredients

Muffins
  • 1 3/4 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 to 3 teaspoons orange zest (from one medium orange)
  • 1 1/2 tablespoons pumpkin spice mix
  • 1/4 teaspoon salt
  • 1 1/2 cups canned pumpkin
  • 1/2 cup melted Country Crock® Plant Butter Sticks with Avocado Oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup oat milk
Orange Glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons orange juice
  • 2 tablespoons melted Country Crock® Plant Butter Sticks with Avocado Oil
  • splash of vanilla extract

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Pre-heat oven to 350 degrees F and line mini-muffin pans with cupcake liners.
      2. In a medium bowl, combine flour, baking powder, salt, orange zest, and pumpkin spice mix. Whisk together to break up any clumps.
      3. In a large mixing bowl, add the pumpkin, melted Plant Butter, brown sugar, white sugar, oat milk. Whisk until well combined.
      4. Mix the dry ingredients into the wet gently using a whisk until just combined. Do not over mix!
      5. Using a spoon, evenly distribute about 2 tablespoons of batter into the 36 cups. They don’t have to look perfect as all of the nooks and crannies will better hold the glaze!
      6. Place muffin tin in the middle of the oven and bake for about 25 minutes, until the tops spring back when touched. (If using two separate trays, bake separately so the muffins cook evenly.) Once removed, let sit in pan for 10 minutes. Then transfer to a wire rack. Let cool completely before glazing.
      7. For the glaze, in a small bowl, sift in powdered sugar to remove any lumps. Add 2 tablespoons orange juice, melted Plant Butter, and vanilla. Whisk until smooth. Add more juice for desired consistency, if needed.
      8. Dip each muffin top into the glaze and hold over the bowl for a few seconds to let some excess drip off. Set on a serving tray and enjoy!
      Tips for Kids! Ok kiddos, the most fun part about this recipe is glazing these little baby muffins. That’s where you come in. Once they are nice and cool, it’s your job to delicately dip them into the glaze and place them on a serving platter. This also means you are the first one who gets to taste the muffins. It’s your job to make sure they taste good! Kitchen hack! Can’t find any canned pumpkin? You can also use canned sweet potato! This will be in the same section of the grocery store as the pumpkin so keep in an eye out.

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