Last week was INSANE. I had 3 exams, 2 papers, and 1 30 minute presentation all within four days. I was crazy busy and running on almost no sleep, but of course I still made time to bake 🙂 Baking is so therapeutic, and it worked miracles in helping me survive this hectic week. Seriously, baking has amazing healing powers.
I had half a can of leftover pumpkin puree that I needed to use, so I decided to whip up a batch of pumpkin cookies because they’re fast and easy to make. I’ve made them numerous times, and they always turn out great. My only complaint about these “cookies” is that they are not really cookies. While delicious, they are spongy and cake-like, not crisp and chewy like cookies should be.
So I decided to revamp my standard pumpkin cookie recipe and turn them into muffin tops! Tops are the BEST part of muffins because they are lighter and crispier than the stumps, and can be sprinkled with cinnamon sugar, drizzled with icing/glaze, etc.
I left out the butterscotch chips and chopped pecans that I usually mix in with the cookie dough, and added a very generous sprinkling of cinnamon streusel to the muffin tops. I LOVE streusel, and have been known to pick off and only eat the delicious buttery sugar clumps of my muffins 🙂
The final product was majorly yummy, and they served SO much better as muffin tops!
Pumpkin Muffin Tops
Source: inspired by Joy the Baker
For the streusel topping:
- 2 tablespoons cold unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
For the muffin tops:
- 1 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 eggs
- 3/4 cup sugar
- 1/2 cup canola oil
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
1. To make the streusel topping, combine flour, brown sugar, and ground cinnamon in a small bowl. (Don’t be like me and accidentally leave out half of the brown sugar). Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel in refrigerator until needed.
2. Preheat oven to 325 degrees F and line two large baking sheets with parchment paper.
3. In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
4. In a large bowl, using an electric mixer on medium speed, beat eggs until and sugar until smooth and lightened in color, about 1 minute. On low speed, mix in oil, pumpkin puree, and vanilla until well blended. Add in flour mixture and beat until just incorporated.
5. Using a 1/4 measuring cup, scoop mounds of batter onto prepared baking sheets, spacing them about 2 inches apart. Sprinkle generously with streusel topping.
6. Bake in preheated oven for about 16 minutes, or until toothpick inserted in center comes out clean. Cool on baking pans for 5 minutes, then transfer to wire rack to cool completely.