Is it too late for more pumpkin?
I think not! In my house, pumpkin is welcomed all months of the year. I mean, this blog is called pumpkin & peanut butter. Of course, I make a whole lot of pumpkin baked good in the fall, but I always have a few extra cans of pumpkin lying around to pull out during the winter, spring, and summer months (or whenever I need my fix). Anyone else with me?
Instead of your typical pumpkin muffin, pumpkin cookie, or pumpkin scone, I decided to pull out my muffin top pan and make Fluffy Pumpkin Muffin Tops! This may have been the best idea I had all weekend because these are SO delicious.
Now, I love muffins just as much as the normal person, but there is something so satisfying and perfect about a muffin top! It’s like you get all the good parts of the muffin without wasting the slightly second-rate bottom part. Even better, baking just a muffin top allows for a lighter, fluffier muffin due to all that surface area. It’s almost like a cookie and a cake in one!
These muffin tops make the perfect mid-day snack, breakfast addition, or even savory dessert. They’re not too sweet (which is just how I like them), but they’re still sweet enough to fulfill that sugary craving we all get during the day. I did use some all-purpose flour in these to keep the texture lighter, but they are completely vegan and are much lower in sugar than your typical muffin. And don’t forget… pumpkin is a vegetable!
Just in case you don’t have a muffin top pan lying around like me, I also tried the same batter in a mini muffin pan. They needed a bit more time in the oven, but they turned out just as beautiful!
Have a wonderful day 🙂