Now that is a mouth full! Every time I think of muffin tops, I think about the Seinfeld episode where Elaine only eats the tops of the muffins and starts a business selling muffin tops. She sells only the tops after removing the bottom from the muffin and donating to charity. Problems come as charity wouldn’t take them because there were no tops! lol
These are so yummy and they require no special flour, only almond butter. Almond butter is a bit expensive but it has a nice, neutral flavor. It is also easy to make your own and much cheaper! Check out this easy tutorial! You can also use natural peanut butter, you will just have a slightly nutty taste. I decided to use a muffin top pan because I didn’t want these to be thick and dense. Instead, they have a nice texture, moist, but not wet. Of course, you can use a regular muffin pan, just adjust baking time.
There is not much pumpkin in these muffins because it would affect the texture but the cinnamon and pumpkin pie spice give it the pumpkin flavor. You can also use unsweetened applesauce as well. These would be a great breakfast, snack or dessert.
I love pumpkin pie spice. It is a combo of cinnamon, nutmeg, ginger, and all spice. You could always make this combo at home and omit what spice you don’t like or add more of your favorite! Also, with the stevia, start with less than the recipe calls for then taste. If you need more, add it, you just can’t take it away! 😉 These also reheat in the toaster very nicely just don’t leave them in there long!
The most important thing to note about these muffin tops is that they won’t give you one! 😉 Enjoy!
Makes 9 Muffin Tops
- 1 cup almond butter
- 3 eggs & 2 egg yolks
- 1 -1/2 tbsp. vinegar
- 1 -1/2 tsp. baking soda
- 1 tbsp. vanilla
- 1 tsp. Stevia Select powdered Stevia or sweetener of choice (to taste)
- 1 tbsp. cinnamon
- 1/2 cup canned pumpkin
- 1-1/2 tsp. pumpkin pie spice (or 1 tsp. more cinnamon and 1/2 tsp. nutmeg)
- Optional: Chopped Almonds for decoration
Preheat oven to 350 degrees F. Lube bottoms of muffin top pan and set a side. Mix all ingredients with electric mixer until smooth, about 1-2 minutes. Measure out 1/3 cup into each opening of muffin top sheet. Optional: Top with chopped almonds for some texture.
Bake for 10-12 minutes or until done. Be careful not to over bake!
- 1 Almond-Butter Spice Muffin Top: 4.5 carbs
- 1 Peanut-Butter Spice Muffin Top: Around 6 carbs
- 1 Famous Vitamuffin: 17 carbs
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just made these– yummy! (I don't have a muffin top pan so I made regular size muffins)I find it's easy to make these at the same time I am making the PB bread mini loaves for the week! Same ingredients, same baking temp– double the output with less mess to clean up!
Great idea dallasmamaof2! I am all for less mess and maximizing oven usage. We have a commercial stove and it gets hot so I find myself cooking things in the residual heat once I turn it off!
I made these this morning and hubby and I loved them!! I will be making them often! 😉
What might be another option for the canned pumpkin? We don't buy canned food. Maybe babyfood in glass jar?
@vjbakke, yes, jarred baby food would work great. I can't wait till Pumpkin season so I can have some frozen pumpkin on hand!
I just love these Melissa! They remind me of the old fashioned molasses cookies my Mom used to make! Thank you!
@LindaG, so glad you like them! They are going to be really great for the fall holidays and cooler weather!
where do I find almond butter …. I am new to all of this !
Becca, you can find it in the grocery store or order it on Amazon here: http://bit.ly/almondbutter-raw There are other brands available too. Peanut butter would also work! I hope this helps and feel free to ask me anymore questions. Also, check out my “Melissa’s Favorite Pantry Items” at the top of the page for where to find ingredients!
When referring to “soda” in the recipe are you referring to baking soda?
Yes.
This recipe sound great but I would like to know if the batter is thick enough to make cookies out of. Linda G’s comment about molasses cookies gave me that feeling to try it that way.
Dave, they will be like cake cookies 🙂 but would taste delicious. It’s just depends on what type of texture cookie you are looking for.
Hi I’m in England so we don’t have tinned pumpkin, would fresh work and would you use the same amount- thanks
Yes, fresh will work fine and use the same amount.