If you like pumpkin recipes, also check out these Gluten-Free + Vegan Spiced Pumpkin Cookies or this Pumpkin Cheesecake!
I don’t mean to brag. I’m really not trying to rub it in… but it looks like winter has already passed here in Southern AZ.
I know that the Northeast is in the midst of digging itself out of the snow right now and all. I’d take some of it over here if that’d help! And I know I should be happy about the weather here. Plenty of people are ecstatic that it’s warm again… but I’d honestly love for our mild winter to stick around a little longer!
So the alternative for us Tucsonans is to head TO the snow. AZ-kid or not, I’ve always loved me some good skiing, which means a 4 – 12 hour drive depending on whether we want to hit Arizona or Colorado slopes.
A few weeks ago, we made it up to Sunrise Ski Resort near Pinetop, AZ. The snow was coming down like crazy, which made for some FAN-tastic powder. (Who needs to see 25 feet ahead of you if you have powder, anyway…?) To take advantage of our one single day in the snow, we got as many runs in as we could. But, you know, skiing for several hours can make a person pretty low on energy. Actually, doing just about anything in snow for several hours can be tiring!
Needless to say, I was super happy that I had some of these to come back to at the end of the day.
These are soft, fluffy, and stuffed with whatever your favorite additions are – just like a little muffin. And while muffins make a really satisfying snack, everyone knows that the top half of the muffin is the best part. Why bother with the muffin tin when all you want is the top, right? Besides, this way, they are the perfect size for little energizing snacks throughout the day.
Question: What are YOU going to add to these muffin tops? Are you splitting up the batch to make someone else their favorite, too?
My favorite addition to these is cherries and/or coconut flakes!
Après-Ski Pumpkin Muffin Tops
- 1 2/3 c. whole wheat flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 7 oz pumpkin puree (almost 1 c.)
- 6 oz (about 2/3 c.) plain, nonfat Greek yogurt
- 1 egg
- ½ c. brown sugar
- ½ c. stevia powder (or brown sugar)
- 1 oz (2 T.) melted coconut oil
- 1 tsp. vanilla (or brandy flavor)
- Delicious additions: coconut flakes, cherries, chocolate chips, any kind of nuts
Preheat the oven to 350 degrees F. Coat two or three baking sheets with cooking spray.
Whisk together whole wheat flour through cinnamon.
Thoroughly combine pumpkin through vanilla. Add in your favorite additions, or divide up the batch to make different kinds of muffin tops!
Add the dry ingredients to the wet and mix together until combined.
Drop 2 T. sized scoops of batter onto the pan, spaced 1 ½” apart.
Bake 10-12 minutes, or until baked through but still soft. Cool on a wire rack.
Eating tips: Best when warm, but still excellent when ice-cold from the fridge. Fantastic when shared with friends and eaten post outdoor winter activity!
Makes about 25 smallish muffin tops
Nutrition per muffin top (1/25 batch): 65 calories; 2 g fat (1 g saturated); 12 g carbs; 1 g fiber; 2 g protein (Bonus: 15% DV vitamin A)