Top of the Muffin to You: Pumpkin Spice Muffin Tops

10 Apr

Everyone knows that the top of the muffin is the best part. There was even a Seinfeld  episode about it:

Elaine so eloquently stated that the muffin top is the best part because “it’s crunchy, it’s explosive, it’s where the muffin breaks free from the pan and sort of does its own thing.” So true, so true.

Her love for muffin tops inspired a colleague to start a bakery selling these treats, called “Top of the Muffin to You.” But there was only one problem: there was nothing to do with the stumps! The dump wouldn’t take them, and the shelter they tried donating them to received complaints from the homeless, enraged as they asked, “Where are the tops of these muffins??”

Now there’s a solution: baking just the muffin tops! I was so excited to try Bakerlady’s Pumpkin Spice Muffin Tops, and still more excited that they are guilt-free because they are made from applesauce and pumpkin. This prevents against the muffin tops actually giving you a muffin top 🙂

The muffin tops turned out great. They are moist and flavorful, with a delicious sweet glaze drizzled on top.

Technically Elaine wouldn’t approve, as she believes the whole muffin should be baked and the top should be popped off. I guess we’ll have to agree to disagree 🙂

Pumpkin Spice Muffin Tops (adapted from recipe by Bakerlady)

Ingredients:

Muffin Tops-

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (or use combination of cinnamon, nutmeg, and cloves)
  • 1/2 teaspoon salt
  • 1/2 cup cinnamon applesauce
  • 1 1/2 cups white sugar (or use 3/4 cup each brown/white sugar)
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

Glaze-

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice

Preparation:

  • Preheat oven to 350 degrees F. Lightly spray a cookie sheet with non-stick spray.
  • Combine flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of applesauce and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. The size of each should be somewhere between what you would get from a medium sized cookie scoop (halfway between a melon baller and an ice cream scoop).
  • Bake for 12 to 15 minutes in the preheated oven. Cool muffin tops.
  • For the glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, 1 teaspoon vanilla, and 1/4 teaspoon pumpkin pie spice. Add milk as needed, to achieve drizzling consistency. Drizzle muffin tops with a fork.

Makes approximately 30 muffin tops.

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7 Responses to “Top of the Muffin to You: Pumpkin Spice Muffin Tops”

  1. Rufus' Food and Spirit Guide April 10, 2011 at 8:03 pm #

    Yum, indeed!

  2. itsybitsybrianna April 10, 2011 at 9:06 pm #

    these look delicious
    xoxo
    bB

    please do stop by and say hi
    http://www.itsybitsybrianna.wordpress.com

  3. birdonawire23 April 11, 2011 at 10:05 am #

    I WANT!!!!!!!!!!!!!!!!!!!!!

  4. yumyumyummers April 12, 2011 at 12:46 am #

    top of the muffin to you! love it.

  5. Geni - Sweet and Crumby April 16, 2011 at 9:52 am #

    Pumpkin is one of my all time favorite flavors and I am missing it about now. Thanks for reminding me that I don’t have to wait until fall. That episode is one of the best!

  6. Kathy Scott May 4, 2011 at 9:38 pm #

    I am so proud of my girl!! You must have learned how to cook from momma

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