Pumpkin Muffin Tops

Hello everyone! September was really a bust with not but the necessities done but I feel good again and am hoping October will be much better.   I have missed you all and plan to now be back blogging and reading your blogs with my pre-crash regularity. 

Here is a recipe I tried and baked the last part of September and they turned out great. 

Inspiration recipe for pumpkin muffin tops

I had less than a cupful of canned pumpkin in the refrigerator leftover from a pumpkin scone recipe I tried that was not wonderful.  But I saw this Pumpkin muffin recipe and thought it sounded like a good recipe and would use up the leftover.  

I mixed up half a recipe and changed it a bit.  They turned out great and I will be making them again. I think mashed Banana or applesauce could be used instead of the pumpkin.  The muffin tops bake up much faster than a whole loaf. 

My small batch version - I mixed it all up by hand with a fork and spatula

1 egg

1/2 cup sugar

1/4 cup oil

1/2 cup canned pumpkin

Stir all these ingredients together until blended

1 cup flour

3/4 t baking powder

1/2 t baking soda

1/4 salt

1 t cinnamon

1/2 t ginger

1/8 t cloves

Stir the dry ingredients into the wet ingredients just until combined and sort of smooth. 

Add 1/2 cup chopped pecans 

Use a large cookie scoop and put batter on a greased or parchment lined baking sheets. They won't spread much but they will rise a little. 

Bake in a preheated 350 degree oven about 16 minutes until done. 

The original recipe has a topping but we liked them plain. 

In the photos, they do look like cookies but they really have a muffin taste and texture.