Fluffy Pumpkin Muffin Tops {and mini muffins}

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?

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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!

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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!

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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 🙂

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Fluffy Pumpkin Muffin Tops {and mini muffins}

Serves 24
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Dietary Vegan
Meal type Breakfast, Snack

Ingredients

  • ½ tsp apple cider vinegar
  • 6 tbsp soy milk (or milk of choice)
  • ½ cup canned pumpkin puree
  • ¼ cup white sugar
  • 3 tbsp unsweetened applesauce
  • 2 tbsp lightly packed brown sugar
  • 2 tbsp coconut oil melted
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour

Note

inspired by Oh She Glow’s Mini Cinnamon Sugar Pumpkin Spiced Doughnuts

Directions

Step 1
Grease your mini muffin pan or muffin top pan with cooking spray. Preheat the over to 350 degrees.
Step 2
Mix dry ingredients together in a large bowl: flours, salt, spices, baking powder, and baking soda. Set aside. In a small bowl, whisk together soy milk and apple cinder vinegar and let it sit for 5-10 minutes.
Step 3
Mix wet ingredients together in a large bowl: milk and cider vinegar mixture, white sugar, brown sugar, coconut oil, applesauce, and pumpkin puree. Once combined, slowly add in the dry ingredients and stir.
Step 4
Use a spoon to drop the batter into the mini muffin pan or muffin top pan. Only fill them about 3/4 of the way full so the muffins don’t get too big. I sprinkled mine with a little cinnamon sugar before I popped them into the oven 🙂 I totally recommend doing the same! Bake muffin tops for 9-10 minutes. Bake the mini muffins for 12-14 minutes. Muffins are done when a toothpick comes out clean!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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