These were meant to be cookies. I followed the recipe completely! But they’re way too cakey. They don’t look like the picture in the recipe I veganised. I don’t know what happened… maybe it’s cos I made my own pumpkin puree*? Or could it have been the veganisation? I don’t think it was due to my reduction in white chocolate chips or making my own pumpkin pie spice (you can’t buy it in Australia!).
Anyway, regardless of whether or not they turned out how they were supposed to, they taste good. Just call ’em muffin tops and eat ’em all up!
This recipe makes about 36 cookies.
Pumpkin Pie Spice Muffin Tops
- 2-¼ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsps pumpkin pie spice
- ½ tsp salt
- ½ cup vegan margarine, softened
- 1 cup white/raw sugar (we used low GI cane sugar, which is similar to raw sugar)
- ½ cup brown sugar
- 1 cup pumpkin puree (I made my own from a grey pumpkin)
- egg replacer for a whole egg (we used Orgran’s No Egg)
- 1 tsp vanilla essence (imitation is fine)
- 1 cup vegan white chocolate chips (or chunks, in our case – we cut up some vegan white chocolate)
- Preheat oven to 180°C (350°F).
- Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.
- Cream the margarine and sugars.
- Add the pumpkin, egg, and vanilla to the wet ingredients and combine thoroughly.
- Add the dry ingredients to the wet ingredients.
- When all ingredients are combined, stir in the chocolate chips.
- Drop small spoonfuls (slightly heaped teaspoonfuls) of dough on a non-stick cookie sheet, then place in the fridge for 5 to 10 mins before baking.
- Place in the oven and bake for 10 to 12 minutes.
- Cool for a couple minutes on the cookie sheet before transferring to a cooling rack.