Pumpkin Muffin Tops

Once again, I was trying to make melty chewy cookies, and I ended up with something else. These still have a great flavor, but I had to call them muffin tops, because that is the texture. Also, I forgot to add baking soda, which is why they didn't turn out like biscuits. 

Either way, Kyle thought these were amazing. I had to tell him to eat only 1, because they have so much sugar, and that was really hard for him to do. 

Makes 24 muffin-tops. 

Ingredients:

• 1 egg.
• 1 stick butter, melted. 
• 1 tsp cider vinegar. 
• 1/8 tsp salt. 
• 1/2 tsp black pepper. 
• 2 tsp ginger. 
• 1/2 tbsp. cinnamon. 
• 1/8 tsp cloves. 
• 1/8 tsp nutmeg. 
• 14 oz can sweetened condensed milk. 
• 15 oz can Libby’s canned pumpkin. 
• 2 tsp vanilla extract. 
• 1 cup flour. 
• 1/2 cup sugar. 
• 1 tsp EVOO. 
• 1 tbsp. corn starch. 

Directions:

1. Get out a large bowl ( I like plastic ones, because they don't make grating noises when you mix in them), and crack one egg into it. Beat the egg. 
2. In a separate, microwave safe bowl, melt your butter for 1 minute. Whisk it until it's liquified. 
3. Pour the butter slowly into the egg, while simultaneously whisking it with the other hand. 
4. Open your cans of sweetened condensed milk, and pumpkin. Pour the sweetened condensed milk into the egg/butter mixture, and whisk it as well. 
5. Add the vanilla extract, and the EVOO, as well as the salt, sugar and spices. 
6. Add the cider vinegar. Whisk well. 
7. Add the pumpkin. Whisk well. 
8. Add the flour and corn starch. Whisk well. 
9. Transfer these to a rectangular storage container with a lid, and refrigerate for 24 hours. 
10. The next day, use a butter knife to cut the muffin-top batter into 24 even segments. I do this by cutting it in half, cross-wise. And then  cutting each half into 12ths, by making 3 segments, cross-wise, and 4 segments, length-wise. 
11. Then I use a spoon, to scoop up each segment, one at a time, and place them onto a baking sheet that has been lined with nonstick foil. Do one dozen per baking sheet. 
12. Then bake the muffin-tops at 350 degrees Fahrenheit for 17 minutes. Allow to cool before enjoying. 

Meal-Planning Tip: 

• These will store in the fridge for 1 week, or in the freezer for 6 months. 
• To reheat from the fridge, bake at 350 degrees Fahrenheit, without preheating the oven, for 5 minutes. 
• To reheat from frozen, bake at 350 degrees Fahrenheit, without preheating the oven, for 10 minutes.