Description
These Pumpkin Spice Muffin Tops are the ultimate fall treat with warm spices and pumpkin puree, offering a crispy edge and soft, fluffy center. Perfect for any cozy morning or afternoon snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- 2 large eggs
- 3/4 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1/4 cup milk (or almond milk for a dairy-free option)
- For the topping: 1/4 cup sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, brown sugar, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet ingredients, stirring gently until combined. Add milk if needed for desired consistency.
- Scoop mounds of batter onto the prepared baking sheet, about 2-3 inches in diameter.
- In a small bowl, combine sugar and cinnamon for the topping. Sprinkle over each muffin top.
- Bake for 15-20 minutes, or until the edges are golden and a toothpick inserted comes out clean.
- Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Make these dairy-free by swapping milk for almond milk and using coconut oil. Freeze for up to 3 months and reheat as needed!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg