Pumpkin Muffin Tops. One of the most delicious muffin top recipes you'll ever try! These Pumpkin Muffin Tops are full of pumpkin spice goodness, and. Moist and hearty pumpkin-oat muffins are topped with a brown sugar and oat streusel perfect for a quick breakfast or a holiday brunch.

Liz topped these muffins with my maple glaze from my pumpkin scones. Dive into fall with delicious pumpkin muffins with crumb cake topping! It'll make your heart feel happy and festive! You can cook Pumpkin Muffin Tops using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin Muffin Tops

It's 2 of Large Eggs.
It's 1 Cup of Granulated Sugar.
Prepare 1/2 Cup of Vegetable Oil.
You need 1 Cup of Pumpkin Puree.
You need 1 Teaspoon of Vanilla Extract.
You need 2 Cups of Flour.
Prepare 1 1/2 Teaspoons of Baking Powder.
It's 1 Teaspoon of Baking Soda.
You need 1/2 Teaspoon of Salt.
It's 1 Teaspoon of Ground Cinnamon.
Prepare 1/8 Teaspoon of Ground Nutmeg.
Prepare 1/4 Teaspoon of Ground Cloves.
It's 1/4 Cup of Powdered Sugar.
It's 1/4 Cup of Light Brown Sugar.

After the hot summer months it's time to embrace the cooler weather. Pumpkin Muffins - Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! Two ingredient Pumpkin Raisinets Muffin Tops are a delicious breakfast treat on a chilly fall morning. Chocolate drizzles will get smiles from everyone!

Pumpkin Muffin Tops step by step

Preheat the oven to 325 Degrees Farenheit. Adjust oven rack to center position..
In a large bowl, beat eggs and granulated sugar together on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined..
In separate medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, nutmeg, and cloves. Add to wet ingredients and mix on low speed until just blended..
Line a baking sheet with parchment paper or silicone liner. Using large cookie scoop (3 or 4 tablespoons), scoop 5 mounds onto the baking sheet, space about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean..
Remove from oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto the baking sheet and repeat..
When the muffin tops are completely cool, stir together powdered sugar and brown sugar. Sift or sprinkle evenly into the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving..

Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren't heavy and have a subtle pumpkin flavor. Sweet and sticky pumpkin puree is molded into a simple shape. These Pumpkin Muffins are soft, fluffy, moist, and loaded with Fall flavor. Top them off with a crumbly, buttery streusel and a simple glaze! Recipe includes a video at the bottom of the recipe card!