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As the air turns crisp and leaves begin to paint the landscape with warm hues, our cravings often shift towards comforting flavors that embrace the essence of autumn. Among the most beloved of these flavors is pumpkin, celebrated for its rich, earthy sweetness and versatility in baked goods. From lattes to pies, pumpkin-flavored treats hold a special place in our hearts, particularly during the fall season. One standout recipe that captures this seasonal spirit is the Spiced Pumpkin Muffin Tops. These delightful treats serve as a perfect addition to breakfast, a satisfying snack, or a sweet dessert, making them an ideal choice for any time of day.

Pumpkin Muffin Tops

Indulge in the warmth of fall with Spiced Pumpkin Muffin Tops, a delicious treat perfect for any time of day. These delightful muffin tops combine the rich flavor of pumpkin with aromatic spices for an enjoyable experience. Customizable with your choice of nuts, chocolate chips, or fruits, they cater to your taste. Easy to bake and low in calories, these muffin tops make a wonderful addition to breakfast, snacks, or desserts while filling your kitchen with a cozy autumn aroma.
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Ingredients
  

1 cup canned pumpkin puree (not pumpkin pie filling)

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips or dried cranberries (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mats for easy removal.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.

        Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chopped nuts and chocolate chips or dried cranberries at this stage.

          Scoop the Batter: Using a large spoon or cookie scoop, drop heaping tablespoons of the batter onto the prepared baking sheet, spacing them about 2 inches apart. The batter will spread slightly, but not too much, creating lovely muffin tops.

            Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

              Cool: Remove the muffin tops from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                Serve: Enjoy them warm or at room temperature. These pumpkin muffin tops are perfect for breakfast, snacks, or dessert!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: About 12 muffin tops