Citrus Glazed Pumpkin Cupcakes

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Okay, so this is really a muffin recipe. The orange glaze looks so beautiful, it would be perfect for a (mature) birthday boy or girl. Truth is even little ones enjoy the tangy sweetness. Richly aromatic and delicious, this cupcake/muffin is great with or without the glaze.

  • Duration
  • Cook Time
  • Prep Time
  • 18 cupcakes/muffins ServingsServings


  • 3 1/2 cup all-purpose four
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cup canned pumpkin
  • 1 cup canola oil
  • 3 cup sugar
  • 3 eggs
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 1/2 cup confectioner sugar
  • 1 teaspoon grated orange peel
  • 6 teaspoon orange juice
  • additional chopped nuts for garnish
  • cooking spray to grease muffin tin


Preheat oven to 350 degrees and spray 18 cup muffin tin openings with oil spray. Combine flour, baking powder, baking soda, cloves, cinnamon and nutmeg in medium bowl and set aside. In bowl of electric mixer (or by hand) combine pumpkin, oil, sugar and eggs and mix until well blended. Add set aside dry ingredients and mix well. By hand, stir in walnuts and raisins. Pour batter evenly into muffin tin openings. Bake 20-23 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove muffins from pan and cool completely.

For Orange Citrus Glaze: Combine confectioner sugar, orange peel and orange juice in small bowl and stir with spoon to blend. Spoon the glaze over the top of the cooled muffin letting excess glaze run down the sides. Sprinkle with additional nuts before glaze hardens.