Are you ready for fall?
I am MORE than ready! It’s the season of baking! And when I’m not composing salads or eating my fruits and veggies, I LOVE TO BAKE!
I decided to make some moist, sweet pumpkin muffin tops. They are warmly spiced with cinnamon, nutmeg & cloves. And these tops have their own tops of sweet, crunchy pepitas!
Admittedly, these may be a little thicker than most muffin tops. Not having a muffin top pan, I used a whoopie pie pan. But they are the perfect size for me!
I always say that if your batter tastes good, so will your baked good. This batter was delicious. I used a small ice cream scoop to portion out my muffin tops.
Here’s a tasty little trick to keep your nuts from falling in or off of your muffins. I mixed a little concoction of seeds, castor sugar, vanilla extract and milk. It makes for a sweet little crust that holds those pepitas in place!
Top your batter and press them down gently. The top may look a little watery, but that sweet sugar bakes into the muffin top, holding your pumpkin seeds in place, and creating a lovely little crunchy top.
Sweet and moist with the perfect crunchy top; these pumpkin muffin tops are a great alternative to a full size muffin.
This recipe makes 2 dozen soft, amazing muffin tops. Though I could easily eat three at a time, I’ll show restraint, and just remind you that they freeze very well.
So as you are baking with pumpkin this season, give these a taste.
“The miracle is this – the more we share, the more we have.” Leonard Nimoy
Pumpkin Pepita Muffin Tops
Author: Anne from A Salad For All Seasons
Serves: 2 dozen
Sweet pumpkin muffin tops warmly spiced with cinnamon, cloves and nutmeg and topped with crunchy pumpkin seeds.
- Preheat your oven to 350 degrees F.
- Spray a 12 cup whoopee pie pan or muffin top pan with cooking spray.
- In a large bowl, stir together the sugar, oil, eggs, pumpkin and water.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt and spices.
- Add the dry ingredients to the wet ingredients.
- Stir until moistened.
- Let the batter stand for 20 minutes at room temperature.
- Prepare the topping:
- Mix together the pumpkin seeds, superfine sugar, milk and vanilla.
- Fill each muffin tin to the top and use an offset spatula to smooth the tops.
- Drop a large clump of the pepita topping onto the batter and gently press into place.
- Bake for 15-18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool 10-15 minutes.