Friday, January 28, 2011

Baking: Muffin Tops

Muffin Tops are the bombdiggity. My favorites are the pumpkin muffin tops from Panera. So when I found these pans....

I thought... pumpkin muffin tops became my next challenge. With my favorite pumpkin bread recipe, I experimented and made the best pumpkin muffins ever!!!! Using an ice cream scoop, I measured them out equally in the pan. Baked them at 350 degrees for 15 minutes. Absolutely delicious!!!! The perfect combination of crusty outside and moist inside.

Pumpkin Muffins
1 1/2 c. of sugar
1/2 c. vegetable oil
2 eggs
1/2 can of pumpkin
1 3/4 c. flour
3/4 t. b. powder
1 t. b. soda
1/3 t. salt
2/3 t. cloves
2/3 t. nutmeg
2/3 t. allspice
3/4 t. cinnamon
1/2 t. vanilla
1/6 c. water

Combine sugar, oil, pumpkin and eggs until well-blended. Add all the dry ingredients and blend carefully until thoroughly mixed. Add vanilla and water. Scoop with mid-size ice cream scoop into muffin top pans. Bake at 350 degrees for 15 minutes. Remove and place on cooling rack.This makes 18 muffin tops.



  1. Good morning Cynthia! Two questions: What size can of pumpkin? Where did you find the pan? They sound delicious!

  2. you are full of good ideas Cynthia..


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