Pumpkin Spice Muffin Tops

"Top of the Muffin To You!"
[I couldn't help myself...]
Before giving you this delicious Autumn recipe (I LOVE Autumn), I need to explain one thing about muffins: I hate the bottoms of muffins. Always have, since I was a young wee lass. ;)
I used to take the bottoms, and throw them out. I love the tops though - quite possibly more than many other foods... After seeing an episode of Seinfeld titled "The Muffin Tops", I couldn't believe that there were other people out there like me... (If you don't know what I'm talking about, shame on you! Check it out: "That was me... Sorry... I don't like the stumps..." LOVE IT!

Okay. With that aside, I now bring you to my lovely fall-inspired muffin recipe. This one's a keeper in my books...
An advance tip for these little guys: they're crumbly when first taken out of the oven. RESIST the urge to eat them right away. If you can, let them cool for an hour or two, and then let them sit in the fridge overnight. Trust me, they'll be perfect if you do this...
Also, if you make any alterations to the recipe, I can't guarantee that they will turn out, because I was right to the measurement with everything that I'm posting here. The spices weren't overwhelming, rather they were a ballet of soft spicy flavours dancing lightly on the tongue with the hint of coconut from the coconut flour... Delicate, aromatic, spiced, and soothing... And deliciously enjoyed with a nice cup of java (in whichever form you prefer).

So, here's the recipe. Let me know if you give it a try!

Pumpkin Spice Muffin Tops

Makes 9-12 muffin tops

Ingredients - Dry: 

• 3/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/2 tbsp baking powder
• 1/8 tsp salt
• Pumpkin Spice Mix (1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice, 1/8 tsp cloves - all spices ground, not whole!)

Ingredients - Wet: 

• 2 tsp vanilla extract
• 1/2 cup pumpkin puree
• 1 cup almond milk (it seems like a lot, but you'll need it! You may also need another 1/4 cup if the batter is too dry)
• 1/4 cup coconut oil
• 2 tbsp molasses

Method: 

• Pre heat oven to 400, and set aside a prepared muffin tin/muffin top tin (use cups, or lightly oil with coconut oil)
• Mix all dry ingredients in a bowl, and set aside
• Mix all wet ingredients together in a blender, or by hand - make sure they're all mixed in together well!
• Add the wet ingredients to the dry, and mix until just combined. It will be a batter that's more on the dry side, but feel free to add in that other 1/4 cup of almond milk!
• Press about 2 heaping tbsp into each muffin top cup (or 3 heaping tbsp into each regular muffin cup), and use your fingers/the spoon to shape them into little domes. Because of the dry batter, they don't rise a lot and they don't form into a muffin shape on their own too easily.
• Optional: press a few walnut pieces into the tops of each muffin! 
• Bake for 25 minutes, then check if the sides are browning up. Decrease the heat to 375, and bake for another 5 minutes. 
• Remove from the oven, and set aside to cool for a couple of hours (I know, I know... It's hard to resist... Allow yourself one -or two- "test muffins"!)
• Eat, and enjoy! 
• Optional: Spread with a cream cheese frosting! I've included a recipe below for my cinnamon (vegan) cream cheese frosting! 

Note: Somehow, these muffins taste BEST when allowed to sit in the fridge (in a container, or a baggie, sealed up!) overnight. The flavours really get a chance to mingle and love each other a bit, so it's like a pumpkin party once you take a bite!

Also, it may be tempting to increase the spices - and you can if you want - but I wouldn't. After a few batches, this amount used really allowed for the perfect balance of spiciness of the spice, and mild sweetness of the pumpkin and coconut flour to come through.

SO if you try it, I hope you enjoy! I know this will be my go-to fall muffin recipe! :) 

Vegan Cream Cheese Frosting

• 1/4 cup Daiya cream cheese
• 1 tbsp coconut sugar
• 1 tsp vanilla
• 1 tsp (or 2...) cinnamon
• Mix all, and spread on those muffins!