Pumpkin Chocolate Chip Muffin Tops

Has anyone seen that episode of Seinfeld when Lane insists, “Why do they sell the whole muffin? I mean, the only part anyone actually wants is the muffin top.” after which a zaney episode ensues where someone steals her muffin top idea and capitalizes on it.  It’s true, the muffin top is the best part of the muffin-soft, cake-like, and moist, the muffin top always has the most flavor and really is the best part.

Today, I see muffin tops every time I go to bakeries like La Madeleine’s and Panera Bread Company.  I don’t actually know how the “professionals” do it, but I recently came across a cake-like cookie recipe that replicates the muffin top.  This Pumpkin Chocolate Chip Muffin Top recipe is really a cake-like cookie, but when refrigerated and baked to a certain size, it tastes like everyone’s favorite part of a muffin.  Try this surprisingly easy Pumpkin Spice recipe for a unique spin on a basic baked good.

Pumpkin Chocolate Chip Muffin Tops

This recipe comes from a home cook named Jennifer from Allrecipes.com  I originally came across it while searching for pumpkin chocolate chip cookies.  The users who had tried this dish all claimed that the cookie was too “cake-like” but delicious.  Curious…I discovered that YES! This isn’t just a cookie, but a muffin top. You can find the original here.

Ingredients:

* 1 cup pureed pumpkin

* 1 cup white sugar

* 1/2 cup vegetable oil

* 1 egg, beaten

* 2 cups all purpose flour

* 2 teaspoons baking powder

* 2 teaspoons ground cinnamon

* 1/2 teaspoon salt

* 1 teaspoon baking soda

* 1 tablespoon vanilla extract

* 1 teaspoon milk

* 2 cups semisweet chocolate chips

* 1/2 cup walnuts, chopped (optional)

1.) Add vegetable oil, beaten egg, vanilla, and pumpkin puree to a mixer.  Mix on low speed to combine.

2.) Add sugar, cinnamon, baking soda, salt, and baking powder.  Slowly add flour until fully integrated.  Scrape down sides of mixer and mix one last time on low speed.

3.) Mix in chocolate chips and refrigerate for 1 hour.

4.) Preheat oven to 350F.  Spray down several baking sheets with non-stick cooking spray.  Scoop large 2 large tablespoons of batter onto sheet with 1 inch between each cookie.  Bake for 10 minutes, or until edges are golden brown.

5.) Remove from heat and allow to cool for 2-3 minutes on baking sheet.  Transfer to a wire rack or parchment paper.  Enjoy! Makes 24-28 cookies.