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★★★★★

5.1 from 15 reviews

Pumpkin Snickerdoodle Muffins combine the tender, moist qualities of pumpkin muffins with the sweet, cinnamon-sugar topping of classic snickerdoodle cookies. These muffins are lightly spiced with warm fall flavors, making them the perfect cozy breakfast or snack for autumn mornings.

Ingredients

Scale

For the 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 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

For the 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 paper liners or grease and lightly flour the pan to prevent sticking; set aside.
  2. MAKE THE DRY MIX: In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, baking soda, cream of tartar, salt, ground nutmeg, allspice, and ground cloves until well combined.
  3. MIX THE WET INGREDIENTS: In a separate large measuring cup or bowl, whisk together the eggs, pumpkin puree, melted and cooled butter, and vanilla extract until smooth.
  4. COMBINE BATTER: Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until combined. Be careful not to overmix to keep the muffins tender.
  5. PREPARE TOPPING: In a small bowl, combine the granulated sugar and ground cinnamon for the topping; set aside.
  6. FILL MUFFIN CUPS: Using a cookie scoop or spoon, evenly portion the batter into the prepared muffin cups, filling each about ¾ full.
  7. ADD TOPPING: Sprinkle about 1 ½ teaspoons of the cinnamon-sugar mixture over the top of each muffin to create the classic snickerdoodle finish.
  8. BAKE: Bake the muffins for 23 to 28 minutes, or until a toothpick inserted into the center comes out mostly clean with no wet batter.
  9. COOL: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • Allow the melted butter to cool before mixing it with the eggs to avoid scrambling the eggs.
  • Do not use pumpkin pie filling instead of pumpkin puree as the added sugars and spices will alter the taste and texture.
  • These muffins keep well at room temperature for 3 to 4 days; refrigerate in hot, humid climates to preserve freshness.
  • They freeze well for up to 3 months—thaw overnight in the refrigerator; however, the cinnamon sugar topping may lose its crunch after freezing.
  • To prevent overmixing, stir the batter just until ingredients are combined to ensure tender muffins.

Nutrition

Keywords: pumpkin snickerdoodle muffins, pumpkin muffins, fall baking, cinnamon sugar muffins, pumpkin recipes, autumn breakfast

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