Pumpkin Muffin Tops
Is it just me, or do you think the tops of muffins are the best part?
I always rip off the tops of the muffins and save it for last. Eating the boring bottom part first so I can get it out of the way. Well, these cookies are like eating all the good stuff of a muffin. And it was created this way totally by accident.
I was assigned Corina's blog Searching for Spice for the October reveal day in a little thing I am a part of called Secret Recipe Club: a fun little club that tries out recipes from other blogs and shares it.
Now normally I would be trying to convince you to join this club, but it is ending next month so this will be my second last assignment. And it is one of the better ones.
While browsing Corina's blog, I found so so SO many recipes I wanted to try. But since the recipes were supposed to be Fall themed, I was restricted in my choices of what I could pick. I knew I wanted to make something with pumpkin, so when I saw a recipe for pumpkin cookies on her blog, I instantly bookmarked it.
Now I'm not sure what happened with my cookies when I converted her recipe from grams to cups, but I am loving the result! Where her cookies were nice and flat, mine are round and soft and taste exactly like a pumpkin muffin top.
Something which I have been trying to figure out how to do since the first time I had a muffin. So a very, very happy accident.
These cookies are great for breakfast because they aren't too sweet, they pair perfectly with coffee (tested and true), and, they are perfect to grab and go out the door if you find that you are running late for work.
...not that I have experienced that at all. No way, not me.
Pumpkin Muffin Tops
Ingredients
- ⅔ cup granulated sugar
- ½ cup salted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoon allspice
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, cream together the sugar and butter until light and fluffy. Mix in the egg, vanilla and pumpkin until fully combined.
- Add in the flour, baking soda, baking powder and allspice until fully incorporated.
- Scoop the batter on the prepared baking sheet, and bake in the preheated oven for 15-20 minutes.
Notes
I'm so pleased you enjoyed this recipe and that they turned out ok even after converting to cups! I make so many recipes where I convert in the opposite direction so I know exactly how you must have felt! I was planning to remake these this year but haven't had chance yet. Hopefully I will still find the time.
Muffin tops are the best. Great pic, looks amazing! Traci, BurntApple.com
Love it!
My kids would love these!! Great SRC recipe.
I love the tops of muffins, too. Muffin tops always make me think of Seinfeld.
Pumpkin muffins are the best, and I do love me a good muffin top. Great pick.
Happy cooking accidents are the BEST!! These look perfectly fall!
Talk about a tasty accident! They look so fluffy!
sounds so good! i love muffin tops 🙂
I had Searching for Spice last month and Corina has amazing recipes! I felt the same way when converting from metric to standard measurements, I did my best and crossed my fingers! The muffin top/cookies look phenomenal no matter what!
They're like cookie puff balls. They look great! So soft and chewy.
I love happy accidents like this. Love the look of those cookies as well.
Muffin tops -like some cooking accidents - are the best!
Don't you just love happy accidents. This one is making me drool all over my computer.
So it's not just me, the tops of muffins are the best part! So it makes perfect sense to bake just the tops 😀