Easiest Way to Cook Appetizing Pumpkin Muffin Tops

Pumpkin Muffin Tops. 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.

I am learning and loving this oven. Pumpkin season is in full swing so we figured it was appropriate to make one of our favorite Copycat Recipe of Panera Bread's pumpkin muffin tops. Panera calls muffin tops muffies and we think that name is just way to cute, and let's be honest the best part of any muffin is the top part. You can cook Pumpkin Muffin Tops using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pumpkin Muffin Tops

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

Pumpkin Muffin Recipes Whether you're looking for spiced pumpkin muffins with chocolate chips or something super easy and super moist, find your favorite fall-flavored recipe here. Sprinkle crumb topping on top of muffins. Spoon this onto each muffin, pressing the crumbs into the tops. If you thought crumb topping couldn't get any better, think again.

Pumpkin Muffin Tops step by step

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..

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. The best muffins should be golden brown, slightly rounded with bumpy tops, tender, moist, even textured and easy to remove from the pan. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.

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