“Top of the Muffin to you”! As Seinfeld said it best, the best part of a muffin is the top. So lets skip to the chase here. These baked goods are cake-like and moist inside, making them the perfect consistency for a muffin top. And best of all, no wasted muffin stumps! I used a can of pumpkin for some seasonal flavor and moisture. The chocolate chips add some extra sweetness and balance out the mellow pumpkin flavor. If you want a more pumpkin taste, just reduce the amount of chocolate chips. I also personally like to add a little more cinnamon for myself personally.
Every oven is different, and Larger sized batter drops cook a little longer than smaller ones. But usually you can tell if they are ready because they will be a little golden brown around the edges and you should be able to pull out a clean toothpick.
Pumpkin Chip Muffin Tops
Ingredients
- 1 cup sugar
- 1 cup vegetable oil
- 1 rsp milk
- 1 egg
- 1 tsp vanilla extract
- 14 oz can of pumpkin
- 2 cups flour
- 1 ½ tsp cinnamon
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 375. Line a baking sheet with parchment paper.
- In a mixer, mix sugar and oil, then add in egg, milk, pumpkin, vanilla and mix well.
- In a separate bowl mix together the flour, cinnamon, salt, baking powder, baking soda together. Then gradually add this dry mixture to the wet mixture. Mix until smooth.
- Gradually add in the chocolate chips
- Drop a spoonful of dough onto the lined baking sheet
- Bake for 15 -18 mins, until a toothpick comes out clean.
