Orange Drizzled Pumpkin Brownies Recipes

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Steps:

• 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 sticking to pan bottom, 6 to 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 bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

ORANGE-DRIZZLED PUMPKIN BROWNIES

Steps:

• Heat oven to 375 degrees F. Lightly coat 15 1/2 x 10 1/2 -inch baking pan with cooking spray.
• In large bowl, combine flour, pumpkin, sugar, oil, eggs, milk, baking powder, pumpkin pie spice and salt; mix until just blended. Stir in cranberries and walnuts, if desired. Spread evenly into prepared pan.
• Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• In small bowl, combine powdered sugar and 1 tablespoon of the orange juice; mix until smooth, adding additional orange juice, as needed, to reach desired consistency. Drizzle over brownies; cut into squares. Store loosely covered.

ORANGE-DRIZZLED PUMPKIN BARS

Steps:

• Heat the oven to 375°F Lightly coat a 9- x 13-inch baking pan with the cooking spray. Mix the flour, pumpkin, sugar, oil, eggs, milk, baking powder, pumpkin pie spice and salt in a large mixing bowl until blended. Stir in the cranberries and walnuts, if desired. Spread evenly into the prepared pan. Bake for 20 to 25 minutes or until a tester inserted in the center comes out clean. Cool completely on a wire rack.
• Combine the confectioners' sugar and 1 tablespoon of the orange juice; mix until smooth, adding more orange juice, as needed, to reach a thick but flowing consistency. Drizzle over the bars. Store loosely covered.
• Nutritional Information Per Serving: 135 calories; 4 g fat; 13 mg cholesterol; 110 mg sodium; 24 g carbohydrate; 1 g fiber; 2 g protein.