Pumpkin Muffin Tops - One of the most delicious muffin top recipes you'll ever try! These Pumpkin Muffin Tops are full of pumpkin spice goodness, and. Moist and hearty pumpkin-oat muffins are topped with a brown sugar and oat streusel perfect for a quick breakfast or a holiday brunch.

There really isn’t a more versatile ingredient to all the time have readily available in the fridge than eggs. Eggs assist us start our days off right and give our baked goods moisture and construction. They’re additionally inexpensive, filled with protein, and a lifesaver at dinner when you want to throw a quick meal collectively. Here's Easy Pumpkin Muffin Tops Recipe.

Pumpkin Muffins - Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! These pumpkin muffins wouldn't be complete without plenty of warming spices, including cinnamon Craving a sweet topping? Liz topped these muffins with my maple glaze from my pumpkin scones. You can cook Pumpkin Muffin Tops using 14 ingredients and 6 steps.

Pumpkin Muffin Tops Ingredients

You need 2 of Large Eggs.
Prepare 1 Cup of Granulated Sugar.
Prepare 1/2 Cup of Vegetable Oil.
You need 1 Cup of Pumpkin Puree.
Prepare 1 Teaspoon of Vanilla Extract.
Prepare 2 Cups of Flour.
Prepare 1 1/2 Teaspoons of Baking Powder.
You need 1 Teaspoon of Baking Soda.
Prepare 1/2 Teaspoon of Salt.
Prepare 1 Teaspoon of Ground Cinnamon.
Prepare 1/8 Teaspoon of Ground Nutmeg.
Prepare 1/4 Teaspoon of Ground Cloves.
You need 1/4 Cup of Powdered Sugar.
Prepare 1/4 Cup of Light Brown Sugar.

When I decided I wanted to make a Pumpkin Muffin that has a lot of nutritional value yet still tastes great, I knew exactly where to look. No special muffin top pan required! An easy soft pumpkin muffin recipe with a crumb topping and vanilla glaze. These pumpkin crumb muffins are perfect for a fall breakfast or dessert!

Pumpkin Muffin Tops step by step

Preheat the oven to 325 Degrees Farenheit. Adjust oven rack to center position..
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..
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..
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..
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..
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..

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Recipe: Simple Pumpkin Muffin Tops - Is there anything that screams fall more than. These super soft pumpkin crumb cake muffins are topped with pumpkin spice crumbs and finished with sweet maple icing. They're a reader favorite and after baking one batch, you'll understand why! These healthy pumpkin muffins are soft, moist, and have a perfectly crunchy muffin top. Make a batch of these pumpkin muffins for an easy breakfast or snack throughout the week!

I believe you can make great and tasty Pumpkin Muffin Tops recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!