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Pumpkin Muffin Tops
Pumpkin Muffin Tops

Before you jump to Pumpkin Muffin Tops recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

In general, people have been trained to think that “comfort” foods are not good for the body and must be avoided. At times, if your comfort food is essentially candy or other junk foods, this holds true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. Some foods actually do boost your mood when you consume them. If you feel a little bit down and you need a happiness pick me up, try a few of these.

Put together some trail mix of nuts or seeds. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because seeds and nuts have a lot of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good substance that directs the brain how to feel at any given time. The more of it you have, the happier you are going to feel. Not just that but nuts, in particular, are a fantastic protein source.

So you see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to pumpkin muffin tops recipe. To make pumpkin muffin tops you need 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Pumpkin Muffin Tops:
  1. Use 2 Large Eggs
  2. Provide 1 Cup Granulated Sugar
  3. Prepare 1/2 Cup Vegetable Oil
  4. Take 1 Cup Pumpkin Puree
  5. Prepare 1 Teaspoon Vanilla Extract
  6. Take 2 Cups Flour
  7. Prepare 1 1/2 Teaspoons Baking Powder
  8. Take 1 Teaspoon Baking Soda
  9. Get 1/2 Teaspoon Salt
  10. Get 1 Teaspoon Ground Cinnamon
  11. You need 1/8 Teaspoon Ground Nutmeg
  12. Get 1/4 Teaspoon Ground Cloves
  13. Use 1/4 Cup Powdered Sugar
  14. Use 1/4 Cup Light Brown Sugar
Instructions to make Pumpkin Muffin Tops:
  1. Preheat the oven to 325 Degrees Farenheit. Adjust oven rack to center position.
  2. In a large bowl, beat eggs and granulated sugar together on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined.
  3. In separate medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, nutmeg, and cloves. Add to wet ingredients and mix on low speed until just blended.
  4. Line a baking sheet with parchment paper or silicone liner. Using large cookie scoop (3 or 4 tablespoons), scoop 5 mounds onto the baking sheet, space about 2 1/2 inches. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.
  5. Remove from oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto the baking sheet and repeat.
  6. When the muffin tops are completely cool, stir together powdered sugar and brown sugar. Sift or sprinkle evenly into the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.

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