Pumpkin Spice Muffin Tops


This morning I wore a jacket on my run. And it wasn’t just because my awesome lime green jacket is reflective and therefore can be seen when I run in the dark. No, it was chilly. So, I declare that fall has begun! (The calendar declares it begins Saturday, but I say it is today.)

Along with those tiny little words on the calendar and that first nip in the air comes a whole host of seasonal delights: maple flavored icings, apple cider, spicy sweet lattes, winter boots, soup and fresh bread for dinner, umbrellas, crock pot meals, Saturday mornings cozied up under a blanket, and the smell of approaching rain. Oh, I almost forgot: PUMPKIN. Who else waits for the socially acceptable use of pumpkin more than a little kid waits for Christmas?

And so, on to the muffins. One of my favorite things in life is going to my local coffee shop and splitting a blueberry bran muffin with my best friend. And let me tell you, people, if you haven’t ventured to Nautical Bean in San Luis Obispo for one of these treats…stop reading and go do it now (even if you aren’t local. SLO has an airport. And while you are visiting, look us up and say hi!).

Anyways. The bottom of the muffin and half of the top always goes first as we slowly begin to pick around the other half, urging the other to “please finish the muffin!” You see we all know that the top of the muffin is the best part. We could even do without the bottom, couldn’t we? Well, here we are. The best combination: a fall-flavored muffin top.

MUFFIN TOPS

  • ¾ cup butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • 1 cup pumpkin puree

GLAZE

  • ½ cup brown sugar
  • 2 Tbsp water
  • ½ tsp vanilla

INSTRUCTIONS

Cream the butter and sugars together until light and fluffy.

Add the egg and spices, mix until combined.

Beat in the pumpkin.

Gently mix in the flour and baking soda, stirring until barely combined. Do not overmix.

Refrigerate the dough for about half an hour while the oven

Preheats to 350F.

Drop by rounded tablespoons onto a greased baking sheet.

Bake for about 15 minutes, or until golden brown around the edges.

Allow the cookies to cool before glazing them!!

Combine the ingredients for the glaze.

Heat until a thick syrup forms (won’t be very long, maybe 5 minutes).

Drizzle the glaze over the COOLED cookies.

Enjoy!

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