This was my first time to make muffin tops, but it was so much fun!
Elaine is so right about muffin tops (lol).
They are the best.
Pumpkin spice, of course.
I didn’t follow any specific recipe, so I was a bit worried, but they turned out great!
The texture is just like those muffin tops.
They can go into these cool treat bags, too, if you feel generous enough to share (lol).
How about drizzling spice mocha icing over them.
Crunchy at the bottom and soft and moist inside.
Did somebody say “Halloween”?
I’m not very organized or prepared when it comes to events, but as a food blogger I feel I can’t miss this one.
The decoration is minimum this year (well, the bats were hand-crafted a few years ago), but it’s still fun to participate in this event even in a small way.
– 1 tablespoon flax seed meal
– 2.5 tablespoons water
– 1/4 cup soy milk
– 1 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup refined coconut oil
– a little over 1/2 cup sugar
– 1/2 cup cooked and pureed pumpkin (I used red kuri squash)
– 1/2 teaspoon vanilla extract
spice mocha icing
– 1/2 cup powdered sugar
– soy milk
– coffee granule (dissolved in a small amount of boiling water)
– ground ginger
1. Preheat oven to 420F.
2. Combine all the ingredients.
3. Use a small ice cream scoop and drop scoops (makes about 18 muffin tops) on a parchment lined baking sheet.
4. Bake for about 10~12 minutes until baked through.
5. Make icing. Add soy milk and coffee slowly until it achieves the preferred consistency. Add spices. Mix well.
6. Drizzle icing over muffin tops. Sprinkle walnuts.