Pumpkin Muffin Top Recipe

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Marjoleine Modified: October 8, 2021
Pumpkin Muffin Top Recipe

How To Make Pumpkin Muffin Top

A muffin top is the best part of a muffin. This recipe has pumpkins spiced with fall flavors- allspice, cinnamon, nutmeg, and ginger.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 2cupssugar
  • 1cupbrown sugar,packed
  • ¾cupvegetable oil
  • tspbaking soda
  • 1tspbaking powder
  • 1tspsalt
  • ½tspallspice
  • ½tspcinnamon
  • ½tspginger
  • ½tspnutmeg
  • 15ozpumpkin puree
  • 2eggs

For Streusel Topping:

  • cupsflour
  • ½cupold fashioned rolled oats
  • cupall purpose flour,leveled off
  • cuplight brown sugar,packed
  • cuppecans,finely chopped
  • tspground cinnamon
  • tspsalt
  • 4tbspunsalted butter,melted

Instructions

  1. In a large mixing bowl. beat together sugar, brown sugar and oil, until blended.

  2. In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.

  3. Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan).

  4. In a medium bowl, make the streusel by combining oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle over the muffin tops batter.

  5. Bake at 375 degrees F for 12 to 15 minutes or until done.

Nutrition

  • Calories: 548.82kcal
  • Fat: 21.26g
  • Saturated Fat: 3.91g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 12.58g
  • Polyunsaturated Fat: 3.52g
  • Carbohydrates: 85.69g
  • Fiber: 2.92g
  • Sugar: 50.37g
  • Protein: 6.21g
  • Cholesterol: 36.84mg
  • Sodium: 368.33mg
  • Calcium: 70.38mg
  • Potassium: 175.23mg
  • Iron: 1.65mg
  • Vitamin A: 319.71µg
  • Vitamin C: 1.57mg
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