Mini Pumpkin Muffins with Orange Drizzle

1 (15 oz) can 100% pure pumpkin

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1 cup dark brown sugar, packed

1/2 cup vegetable oil

2 large eggs, lightly beaten

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

Orange Drizzle

1/2 cup confectioners' sugar

1/4 tsp finely grated orange zest

4 tsp orange juice

Adjust oven rack to center position and heat oven to 425 degrees.

Spray 36 mini muffin cups with vegetable cooking spray. Bring pumpkin,

ginger, cinnamon and cloves to a simmer in a medium saucepan until puree

thickens enough to start to stick to pan bottom, 6-8 minutes. Turn hot puree

into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs. Meanwhile,

whisk the flour, baking powder, baking soda and salt in a medium bow; whisk into

pumpkin mixture until just combined. Divide batter among the muffin cups

and bake until golden and cooked through, about 8-10 minutes. Let stand a few

minutes, then transfer to a wire rack to cool. Mix the drizzle ingredients

together and drizzle over warm muffins.