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★★★★★

4.7 from 13 reviews

These Pumpkin Snickerdoodle Muffins are a delightful fall treat featuring moist pumpkin puree and warm spices, topped with a classic cinnamon-sugar crust. Perfect for breakfast or a cozy snack, these muffins combine the flavors of traditional snickerdoodles with the comforting taste of pumpkin spice.

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. Line a muffin pan with liners or grease the pan with cooking spray. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, cream of tartar, cinnamon, salt, nutmeg, allspice, and cloves until well combined.
  3. Combine Wet Ingredients: In a separate large measuring cup or bowl, whisk together the eggs, pumpkin puree, melted and cooled butter, and vanilla extract until fully blended.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently and just until combined; avoid overmixing to keep the muffins tender.
  5. Prepare Topping: In a small bowl, mix the granulated sugar and cinnamon for the muffin tops. Set aside.
  6. Fill Muffin Cups: Evenly scoop the batter into the prepared muffin pan, filling each cup about 3/4 full. Sprinkle approximately 1 ½ teaspoons of the cinnamon-sugar topping on each muffin.
  7. Bake: Bake for 23-28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from oven and allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • Allow the melted butter to cool before mixing with eggs to prevent scrambling.
  • Use pumpkin puree, not pumpkin pie filling, for best results.
  • If you prefer gluten-free, substitute with a 1:1 gluten-free flour blend and test for texture adjustments.
  • For extra moist muffins, do not overmix the batter.
  • These muffins keep well at room temperature for 2-3 days or can be frozen for up to 1 month.
  • If desired, add mix-ins such as blueberries or nuts for variety.
  • Rating and feedback from bakers have praised these muffins for their moist texture and strong pumpkin spice flavor.

Nutrition

Keywords: pumpkin snickerdoodle muffins, pumpkin spice muffins, fall recipes, baked pumpkin treats, cinnamon sugar muffins

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