Pumpkin Muffin Top AKA Pumpkin Muffin!
Pumpkin Muffin Top AKA Pumpkin Muffin!
One of the most delicious muffin top recipes you will ever try! These pumpkin muffin tops are full of pumpkin spice and are topped with delicious oatmeal and pecan brown sugar frosting.
We like pumpkins, we like muffins! Put the two together and you will get a double blow. We have pumpkin muffin recipes with chocolate chips, cinnamon sugar toppings and biscoff streusel. Give them a try!
Ever heard of pumpkin muffins? ?
Muffie is the nickname for the top of the muffin-the most delicious part of the muffin! The perfect autumn flavor ginger, nutmeg, cinnamon, and of course pumpkin, these pumpkin muffin tops (or pumpkin muffins) are a must-have recipe for the holidays. We first tried them at Kneader’s Cafe and immediately realized that we needed to try to imitate the recipe.
These taste just like it, and we are so excited that we can eat these at home anytime! ! They are very simple to make, if you don’t have a muffin top tin, don’t worry! Just place them on the cookie sheet and voila-the perfect pumpkin muffin top!
It’s delicious, but I think we might need to try adding chocolate chips next time we make chocolate chips. I firmly believe that chocolate chips can make everything better. Will you use or not use chips for yours? ? Either way is a victory!
How to make a muffin top:
Like I said, you don’t have to have a muffin pan to make these. I poured some batter on parchment paper and it turned out to be like this. Still great! ! This is the exact direction.
Mix the batter. In a large mixing bowl. Stir together the sugar, brown sugar and oil until combined. In a separate bowl, combine baking soda, baking powder, salt, five-spice powder, cinnamon, ginger, and nutmeg. Add the sugar/oil mixture and stir until combined. Add pumpkin puree and eggs. Beat until combined and mix with flour.
Put the paste below. Place ÂĽ cup of batter, 2 inches apart, on a baking sheet lined with parchment paper (you can also put it in a greased muffin pan if you have one).
Strusel. In a medium bowl, combine oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter on top and stir to combine. Sprinkle powdered sugar on top.
bake. Bake at 375 degrees for 12-15 minutes or until finished. enjoy!
notes: If you don’t like powdered sugar, you can sprinkle powdered sugar after baking.
Storage and freezing
How to store muffin tops: Since these muffins are a kind of “fast food” bread, if there is no air flow, they tend to become a little wet. I recommend covering them lightly with plastic wrap to allow some of the moisture to evaporate while keeping the muffins soft and fresh. You can also put a paper towel in the container to help absorb moisture.
- Room temperature: let cool, cover, store for 2-3 days
- Refrigerator: let cool and cover, store for up to one week
How to freeze muffin tops: You can store the tops of the muffins in the refrigerator for fast food any day. Once the tops of the muffins have cooled, place them in an airtight container, label them and freeze them for up to 3 months. Eat: Thaw in the microwave and heat for 15-20 seconds.
For more muffin recipes to try this holiday, check out:
For more pumpkin recipes, try:
Course dessert
American cuisine
Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
12 servings
Calories 575 kcal
Author Little Luna
- 2c sugar
- 1 c packaged brown sugar
- 3/4 c vegetable oil
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 15 oz can pumpkin puree
- 2 eggs
- 3 1/2 c flour
Tassel topping
- 1/2 c old-fashioned oatmeal
- 1/3 c all-purpose flour flattened
- 1/3 c light brown sugar package
- 1/3 c chopped pecans
- 1 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 TB unsalted butter melted
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In a large mixing bowl. Stir together the sugar, brown sugar and oil until combined.
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In a separate bowl, combine baking soda, baking powder, salt, five-spice powder, cinnamon, ginger, and nutmeg. Add the sugar/oil mixture and stir until combined. Add pumpkin puree and eggs. Beat until combined and mix with flour.
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Place ÂĽ cup of batter, 2 inches apart, on a baking sheet lined with parchment paper (you can also put it in a greased muffin pan if you have one).
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In a medium bowl, combine oats, flour, brown sugar, pecans, cinnamon, and salt to make powdered sugar. Drizzle melted butter on top and stir to combine. Sprinkle on the batter on top of the muffins.
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Bake at 375 degrees for 12-15 minutes or until finished.
Adapted from Streusel in “Lemon Tree House” and “The Old Chef”.