Ready to hear something really weird? I don’t really like cookies. I mean don’t get me wrong, I will eat through a sleeve of Oreos now and then, but for the most part, I pass on most things cookie. So, when I first made this recipe, I wasn’t expecting to like it, but my husband loves cookies, so I decided to make these pumpkin cookies for him.
Then, something strange happened. I LOVED this new delicious dessert. We made it about 3 times in one month (We don’t usually make desserts, so that’s saying a lot!)! Then, after much thought, I realized why I loved them. They’re not like cookies at all, they’re like one of my favorite things ever: Muffin tops! I have to be honest, when I eat a muffin, all I really want is the top part, and that is exactly what these are!
I found this recipe at the wonderful Tracey’s Culinary Adventures, but I changed it up just a smidgen and I decided to rename them according to what we now call them in our home.
Pumpkin Spice Muffin Toppers
(Adapted from Tracey’s Culinary Adventures)
2 3/4 cups all-purpose flour (I use 2 cups all-purpose and 3/4 cups whole wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/4 teaspoons ginger
1/2 teaspoon nutmeg
1/2 cup I Can’t Believe It’s Not Butter, warm but not melted
2 cups light brown sugar
1 1/2 cups canned pumpkin puree
3/4 cup fat free evaporated milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted
3 tablespoons I Can’t Believe It’s Not Butter
1/4 cup fat free evaporated milk (You can add more if it’s not getting smooth enough.)
1 1/2 teaspoons vanilla extract
***Preheat your oven to 375 F.***
Now enjoy those yummy muffin toppers for all of the deliciousness that they contain!
-The Pumpkin Spice Muffin Top Making Kelley