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Pumpkin Chocolate Chip Muffin Tops

Pumpkin Chocolate Chip Muffin TopsThese darling sweets are no exception to the pumpkin and chocolate combo…delicious!  They were originally posted as cookies, but I couldn’t help but think of muffin tops every time I ate them.  They are cakey, more like muffins, rather than like cookies.

I made these on the larger scale so that they resembled muffin tops, which I think justifies me eating and serving them for breakfast.  :)  I love how they bake up nice and round, without even using one of those muffin top pans!

Pumpkin Chocolate Chip Muffin TopsSince the last time I posted these, I’ve made a few improved edits.  One being that I think the powdered sugar is totally optional.  These hold their own without it (and I think I prefer it that way).  Below are my adjustments.

Pumpkin Chocolate Chip Muffin Tops

Printable Recipe

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup chocolate chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large mixing bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Stir in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use the back of the scoop or measuring cup to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool cimpletely.

OPTIONAL:  Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Source: Joy the Baker

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Comments

  1. YUM!!!!!!!!!!!!

    • Anonymous says:

      Very, very nice recipe, thanks for sharing. I added a little extra pumpkin, and because of that I just spread in my sheet pan lined with parchment paper and baked 30 minutes.

  2. These sound fantastic and I cannot wait to give them a try! Just finished freezing 12 cups (so far) of fresh pumpkin pulp from our home pumpkin patch. Thanks so much for sharing! :o)

  3. muffin tops are my fav….these are perfect!

  4. Oh. My. These look HEAVENLY!!!

  5. OMG. I need these in my life

  6. I just made a batch for halloween night and they turned out amazing !!! Easy recipe and now one of my favs.

  7. I love this recipe, did you know it’s featured on Buzzfeed?

    http://www.buzzfeed.com/tesiak/different-ways-to-eat-pumpkin-g6i3

  8. How many cookies does this recipe make?

    • Nikki Gladd says:

      Ooooh, good question! I’m trying to remember… I think about 2 dozen. Maybe I should just make them again today so I know the exact number and a great excuse to eat them! :)

  9. What size can of pumpkin puree did you use?

  10. I should probably read a little slower. LOL Thank you Nikki!!

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