Pumpkin Orange Mini Muffins with Orange Butter

Take these sweet little treats on all of your fall adventures! Each bite-size muffin packs zesty flavor with a little spice from the cinnamon.

Serves: 36Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 36


  • 1 medium orange
  • 1⁄2 cup sugar
  • 1 3⁄4 cups Simple Truth Organic™ Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon Kroger® Pumpkin Pie Spice
  • 1⁄3 cup Earth Balance® Vegan Buttery Sticks, cold and cut into pieces
  • 1⁄2 cup dates, chopped
  • 1⁄2 cup nuts, chopped
  • 2 large eggs
  • 1 cup Kroger® 100% Pure Pumpkin
  • 1⁄3 cup orange juice
  • 1⁄2 cup unsalted butter, room temperature
  • 3 ounces Kroger® Original Cream Cheese, room temperature
  • 2 tablespoons powdered sugar, sifted
  • 1 tablespoon grated orange peel


  • Preheat oven to 375°F. Grease 36 mini muffin cups or line with paper liners.
  • Using a vegetable peeler, peel strips of rind from orange and place in food processor with metal blade. Add sugar and process until finely grated.
  • Add flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Process with 3 long pulses then scrape down sides of bowl.
  • Add shortening and process 10-15 seconds or until mixture resembles cornmeal. Add dates and nuts and process just to distribute.
  • In a small bowl, beat eggs, then stir in pumpkin and orange juice. Add to processor bowl and process 8 seconds to combine thoroughly.
  • Fill each prepared muffin cup ¾ full. Bake for 15 minutes or until very light golden brown and a toothpick inserted in the center comes out clean.
  • For the orange butter, in a small bowl beat the butter, cream cheese, powdered sugar and grated peel until smooth. Serve at room temperature.