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★★★★★

5 from 30 reviews

Delightfully moist and flavorful Pumpkin Snickerdoodle Muffins featuring warm fall spices, tender pumpkin puree, and a sweet cinnamon-sugar topping. These muffins combine the cozy flavors of a classic snickerdoodle cookie and pumpkin spice, perfect for breakfast, snack, or dessert during the autumn season.

Ingredients

Scale

Pumpkin Muffins

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 large eggs
  • 1 (15-ounce) can pumpkin puree
  • ½ cup salted butter, melted and cooled
  • 1 tablespoon vanilla extract

Topping

  • 1 tablespoon ground cinnamon
  • ⅓ cup granulated sugar

Instructions

  1. PREP: Position a rack in the center of the oven and preheat to 375ºF (190ºC). Line a muffin pan with paper liners or lightly grease the pan with cooking spray. Set aside.
  2. COMBINE DRY INGREDIENTS: In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, cream of tartar, ground cinnamon, salt, nutmeg, allspice, and ground cloves until well combined.
  3. COMBINE WET INGREDIENTS: In a separate 4-cup measuring cup or bowl, whisk together the eggs, pumpkin puree, melted and cooled salted butter, and vanilla extract until smooth and fully combined.
  4. PREPARE TOPPING: In a small bowl, mix together the granulated sugar and ground cinnamon; set aside for topping the muffins before baking.
  5. MIX BATTER: Pour the wet ingredients into the bowl with the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Do not overmix to avoid dense muffins.
  6. FILL MUFFIN PANS: Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full. Sprinkle approximately 1 ½ teaspoons of the cinnamon-sugar topping on each muffin.
  7. BAKE: Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  8. COOL: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the melted butter is cooled before mixing with eggs to prevent scrambling.
  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • You can add mix-ins like blueberries or chocolate chips to customize the flavor.
  • These muffins freeze well; store in an airtight container for up to 3 months.
  • Adjust sugar quantity to taste; some variations use less sugar for a less sweet muffin.
  • Using fresh homemade pumpkin puree is a great alternative to canned pumpkin.
  • Allow muffins to cool fully before storing to maintain texture and prevent sogginess.

Nutrition

Keywords: pumpkin snickerdoodle muffins, pumpkin muffin recipe, fall muffins, cinnamon sugar topping, pumpkin spice muffins, breakfast muffins, easy pumpkin recipes

Find it online: https://ellaeatsdaily.com/0-recipe-2/