I was not prepared for the weather this weekend.
All my winter gear is still in storage, I have only recently embraced my scarves and boots, and I’ve yet to purchase a winter jacket that will fit over my ever growing belly. And what was falling from the sky this weekend? SNOW!
Wasn’t Thanksgiving just last weekend? Isn’t it just a tad too early for the ground to be covered all in white? Thankfully, it only lasted a short while and even more thankfully, we have pumpkin muffin tops.
It’s hard to believe, but this is our very first true pumpkin recipe of the season. This coming from a girl who recently made a batch of pumpkin cornbread muffins to go with a pumpkin chili.
But it is not however, our first muffin top recipe. Way back when we were newbie bloggers, we shared a blueberry lemon variety of everyone’s favourite part of the muffin. This fall version is now my new favourite afternoon treat.
It’s really perfect the way it is, but it would also be delicious studded with dried cranberries or chopped pecans. Chocolate chips wouldn’t hurt either! I love them topped with a slathering of peanut butter or crumbled over a bowl of yogurt.
They are soft and chewy at the same time, both important characteristics of a good muffin top. They also freeze beautifully so they are the perfect make ahead snack.
Let’s hold winter at bay and enjoy all the fall flavours – which for me means all the pumpkin!
Dara
Pumpkin Muffin Tops
Serves | 12 |
Meal type | Snack |
Misc | Freezable |
Website | Adapted from Pinch Of Yum |
Ingredients
- 1 1/4 Cups oat flour
- 3/4 cups all purpose flour
- 1/4 cup brown sugar
- 1 Tsp baking powder
- 1/2 Tsp cinnamon
- 1 Tsp vanilla
- 1/4 cup pumpkin
- 1 egg
- 1/2 cup maple syrup
- 3 Tbsp canola oil
Note
If you don't want to purchase oat flour, you can easily make it by processing rolled oats in the food processor until a powder is formed. These muffin tops would be great with some added chocolate chips or dried cranberries. I like them spread with a little almond or peanut butter.
Directions
1. | Preheat oven to 375 and line a baking sheet with parchment paper. |
2. | In a large bowl combine oat flour, all purpose flour, baking powder, brown sugar, and cinnamon. In a small bowl mix together pumpkin, vanilla, egg, oil, and maple syrup. Add wet ingredients to dry and stir until just mixed together. |
3. | Using an ice cream scoop or large spoon, drop batter onto baking sheet, evenly spread apart. Bake for about 15 minutes, or until firm. |
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Jessica Zupan says
Great idea! I just made these today and they are delicious! 🙂
I added some nutmeg, chocolate chips and pecans!
Cheers
howt1653 says
So glad you liked them Jessica! Those additions sound delish!