Pumpkin Spice Muffin Tops - Egg Free, Dairy Free, Plant Based
*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).
Made with Hockley Valley Light Spelt Flour
What are muffin tops?
Muffin tops are a soft and tender baked delight that look like you literally popped the top off of a freshly baked muffin. They have a cakey mouth feel, but eats more like a cookie.
What I like about muffin tops is that they are fluffy and even a bit chewy inside, especially in this recipe. Because I used pumpkin puree I did away with the need for egg, making this recipe entirely plant based. They do not contain any dairy either.
What is Ceylon Cinnamon?
Ceylon cinnamon is a more rare and special variety than the typical ground cinnamon. In my opinion it tastes far more flavorful, however you can very easily use regular ground cinnamon 1 to 1 in this recipe if you do not have ceylon cinnamon. There’s no need to buy a whole new jar of cinnamon for this recipe, but I do encourage you to try it!
Why Spelt Flour?
Spelt flour is lower in gluten and higher in fiber than traditional wheat flour, and it has an earthy taste that enhances the flavour of any recipe.
How to make your own pumpkin puree:
I prefer to use fresh pumpkin puree because it tastes so lovely and pie pumpkins are incredibly cheap when they are in season. For this recipe, I cut a pie pumpkin into rough quarters, scooped out the seeds (you can roast these), cut off the stem, and laid the pieces out face down on a baking sheet lined with parchment paper. I then poured about 3/4 cup of water into the bottom of the tray, and roasted it at 375F for 45 minutes or until the pumpkin flesh was nice and soft. When it was cool enough to handle, I peeled off the skin (it comes off very easily) and pureed it until smooth.
The batter for these Pumpkin Spice Muffin Tops looks good enough to eat on its own! But
Pumpkin Spice Muffin Tops - Egg Free, Dairy Free, Plant Based
Ingredients for Pumpkin Spice Muffin Tops - Egg Free, Dairy Free, Plant Based
1 cup pure pumpkin puree
1 tsp pure vanilla extract
1 1/2 tbsp. ceylon cinnamon
1/3 cup oil (canola, olive, or avocado)
2/3 cup dark brown sugar
2 tbsp. blackstrap molasses
2 cups Hockley Valley Light Spelt Flour
1 tsp baking powder
1/2 tsp baking soda
How to make Pumpkin Spice Muffin Tops - Egg Free, Dairy Free, Plant Based
Add the pumpkin puree, vanilla, cinnamon, oil, brown sugar, and molasses to a large mixing bowl and beat until smooth.
Add the Hockley Valley Spelt Flour, baking powder, and baking soda, and mix until just combined.
Transfer the dough to an airtight container and let chill in the fridge for at least an hour.
Preheat the oven to 375F and line a baking sheet with parchment paper. Divide the dough into 14 equal pieces and roll each into a ball. Dampen your hands with water to avoid sticking. Spread them out on a baking sheet an inch apart. You may need to do this in two batches depending on the size of your tray.
Bake for 9 - 11 minutes, until they have puffed up and look like muffins.
Let cool completely before serving
Makes 14 muffin tops