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Zesty Pumpkin Muffins

These Zesty Pumpkin Muffins bring such a pop of delicious fall flavor to your morning breakfast. A trio of star ingredients: real pumpkin, orange and ginger bring a burst of zesty tastiness to this moist muffin. They are made using whole wheat flour and also have pecans and oats blended in for extra fiber and protein. The citrus ginger glaze is optional but adds a touch of tangy sweetness for an irresistibly delicious breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Breakfast
Cuisine American
Calories 218.85 kcal

Ingredients
  

  • 1 cup whole wheat flour
  • 1/4 cup light brown sugar packed
  • 1 tsp ground ginger
  • 1 tsp Origine organic ground cinnamon
  • 1 tsp baking powder
  • 1 cup pumpkin puree
  • 1/2 cup orange juice
  • 1/4 cup pure maple syrup
  • 1/3 cup olive oil
  • 2 large eggs
  • 1/2 tsp Origine organic vanilla extract
  • 1/2 cup old fashioned oats
  • 1/3 cup chopped pecans
  • zest from one large navel orange
  • 1/2 cup confectioner's sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla
  • 2 tsp orange juice
  • zest from one naval orange

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 375℉ and line a 12-cup regular-sized muffin tin with paper liners or grease lightly.
  • In a medium bowl, whisk together dry ingredients: flour, sugar, ginger, cinnamon and baking powder. Set aside.
  • In a large bowl, mix together the pumpkin puree, syrup, orange juice, oil, eggs and vanilla.
  • Add dry ingredients to the bowl and combine just until no dry ingredients are remaining.
  • Next, fold in oats, pecans and orange zest.
  • Add batter to muffin cups, filling them 3/4 full. For an additional (but optional) topping you can sprinkle a few oats on top and grate some orange zest or ginger on top. Some chopped crystalized ginger would be a nice addition as well.
  • Bake muffins for 13-15 minutes or until when checked with a toothpick comes out clean or with a few moist crumbs.
  • Let muffins cool on rack for 5-8 minutes, then remove each muffin to rack and continue to cool completely.
  • While muffins are cooling, you can make your citrus ginger glaze. Mix all ingredients together in a bowl with a fork until well incorporated.
  • Drizzle glaze over top of each muffin in desired amount.

Nutrition

Calories: 218.85kcalCarbohydrates: 31.7gProtein: 3.51gFat: 9.57gSaturated Fat: 1.39gCholesterol: 31mgSodium: 56.27mgFiber: 2.71gSugar: 19.27g
Keyword muffins, pumpkin muffins, zesty muffins, how to make pumpkin muffins, citrus ginger glaze, fall muffins, healthy breakfast, fall foods
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