Preheat the oven to 350.

Zest the whole rind of one orange. Set aside in a bowl.

Combine cake mix, pudding, eggs, and oil in a stand mixer.

Juice one orange into a one-cup measuring cup and fill the rest of the way with water.

Pour into the mixing bowl.

Mix together all ingredients, and beat on medium to high until the batter is light and fluffy.

Spray a mini muffin pan with non-stick cooking spray

Using a cookie scoop, dip batter into each muffin tin, one scoop per muffin.

Cook for 20 minutes and watch until the tops are set and spring to the touch.

When the muffins are done, remove them from the oven and let them rest for 3 minutes.

Invert onto a kitchen towel or plate to prepare for dipping.

In a small bowl, mix together orange zest, powdered sugar and 1/2 cup orange juice, or other citrus blend.

Stir with a fork to remove any sugar clumps. Icing should be very runny, just thin enough to form a glaze.

Dip each muffin top into the glaze and flip, and set on a drying rack.

Allow muffins to cool to room temperature.

Leave uncovered for several hours to allow the glaze to harden.

Store overnight, loosely covered with foil. Do not put in Tupperware or store with a air tight lid, it will make the muffins soggy. the ideal setting is to dip and serve later the same day.