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Pumpkin Muffin Tops Recipe

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This recipe for Pumpkin Muffin Tops is from The Sloup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs
1 cup sugar
½ cup vegetable oil
1 15 ounce (425g) can of pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon ground cloves
Directions:
Directions:
1. Preheat the oven to 325º F. Adjust oven rack to the center position.
2. In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy.
3. Stir in the oil, pumpkin and vanilla until combined.
4. In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
6. Line a baking sheet with parchment paper or a silpat. Using a large cookie scoop (3-4 tablespoons), scoop onto the baking sheet, spaced about 2 ½ inches apart.
7. Bake for 5 minutes, rotate the pan, and bake an additional 5 minutes

I used a muffin-top pan.
Personal Notes:
Personal Notes:
Recipe was adapted from www.seededatthetable.com/2014/09/23/copycat-recipe-panera-breads-pumpkin-muffin-tops/

I found her original recipe to be dry so I increased the pumpkin puree and decreased the baking time. You may find yours needs more time, depending on your oven.

These are dairy-free

 

 

 

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