Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, pumpkin muffin tops. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Muffie is a nickname for muffin tops - the most delicious part of a muffin! With perfect fall flavors of ginger, nutmeg, cinnamon, and of course pumpkin, these pumpkin muffin tops (or pumpkin muffies) are a MUST HAVE recipe for the holidays. We first tried them at Kneader's Cafe and realized immediately we needed to try a copycat recipe.

Pumpkin Muffin Tops is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Pumpkin Muffin Tops is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin muffin tops using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Muffin Tops:

1. Make ready 2 Large Eggs
2. Take 1 Cup Granulated Sugar
3. Get 1/2 Cup Vegetable Oil
4. Make ready 1 Cup Pumpkin Puree
5. Prepare 1 Teaspoon Vanilla Extract
6. Take 2 Cups Flour
7. Get 1 1/2 Teaspoons Baking Powder
8. Take 1 Teaspoon Baking Soda
9. Take 1/2 Teaspoon Salt
10. Prepare 1 Teaspoon Ground Cinnamon
11. Prepare 1/8 Teaspoon Ground Nutmeg
12. Prepare 1/4 Teaspoon Ground Cloves
13. Get 1/4 Cup Powdered Sugar
14. Prepare 1/4 Cup Light Brown Sugar

These easy pumpkin muffins are great for a lazy morning ,or to take over to a friend's house for a visit. The crumble on top of the. Moist and hearty pumpkin-oat muffins are topped with a brown sugar and oat streusel perfect for a quick breakfast or a holiday brunch. These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version!

Steps to make Pumpkin Muffin Tops:

1. Preheat the oven to 325 Degrees Farenheit. Adjust oven rack to center position.
2. In a large bowl, beat eggs and granulated sugar together on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined.
3. In separate medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, nutmeg, and cloves. Add to wet ingredients and mix on low speed until just blended.
4. Line a baking sheet with parchment paper or silicone liner. Using large cookie scoop (3 or 4 tablespoons), scoop 5 mounds onto the baking sheet, space about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.
5. Remove from oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto the baking sheet and repeat.
6. When the muffin tops are completely cool, stir together powdered sugar and brown sugar. Sift or sprinkle evenly into the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.

SO much lighter than any bakery or Starbucks muffins. Spoon this onto each muffin, pressing the crumbs into the tops. If you thought crumb topping couldn't get any better, think again. We're topping pumpkin crumb cake muffins with pumpkin spice crumbs. The dark surface absorbs heat, speeding up the baking process making the muffins brown more quickly.

So that is going to wrap it up with this special food pumpkin muffin tops recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!