Pumpkin Muffies (Muffin Tops)

Do you know those pumpkin muffies from Panera? This recipe reminds me EXACTLY of those. Except these are gluten free, vegan and use the simplest ingredients you can find. You can scale them up or down in size depending on how Panera-y you want to make them, and they are a great snack for the fall season!

Pumpkin Muffies (Muffin Tops)

I’ve said it once and I’ll say it again – the top of the muffin is ELITE. So let’s not waste muffin bottoms, and let's just make pumpkin muffin tops, right? This gluten free and vegan recipe is so easy and will remind you of those oh-so-decadent Panera muffin tops!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 8 muffin tops

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Equipment

• ▢
  baking sheets
• ▢
  parchment paper
• ▢
  small blender or food processor

Ingredients

• ▢ 1 cup oats blended into oat flour, 120g
• ▢ ¾ cup pumpkin pureé, 180g
• ▢ ½ cup brown sugar, packed
• ▢ 1 tbsp maple syrup
• ▢ ¾ tsp pumpkin pie spice
• ▢ 1 tsp baking powder
• ▢ ¼ tsp baking soda
• ▢ ⅛ tsp salt
• ▢ 3 sheets of graham crackers, crushed

Instructions 

1. In one bowl, mix together the oat flour, pumpkin, brown sugar, maple syrup, pumpkin pie spice, baking powder, baking soda, and salt.
2. Use a wet hand to form them into little muffin top disks and place on a parchment lined baking sheet.
3. Top with graham cracker bits and pumpkin pie spice and bake at 350F for 12-14 min. And that’s it!

Notes

It’s good to note that in a recipe that uses oat flour and no butter, there will be very little (if any) spread. When forming your muffin tops, form them exactly how you’d like them to look when they come out of the oven!