Description
Pumpkin Snickerdoodle Muffins are the ultimate fall treat, blending the warmth of pumpkin with the sweet, spicy notes of traditional snickerdoodle cookies. These muffins are incredibly moist thanks to pumpkin puree and topped with a delightful cinnamon-sugar crust that adds a comforting crunch. Ideal for breakfast, snacks, or gatherings, they not only satisfy your sweet tooth but also bring a cozy ambiance to chilly mornings. With their simple preparation and delicious flavor, these muffins are sure to become a seasonal favorite in your kitchen.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup salted butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- Cinnamon-sugar topping (1 tablespoon cinnamon + ⅓ cup granulated sugar)
Instructions
- Preheat your oven to 375ºF and prepare a muffin pan with liners or cooking spray.
- In one bowl, mix together the flour, sugars, baking soda, cream of tartar, spices, and salt.
- In another bowl, whisk together eggs, pumpkin puree, melted butter, and vanilla extract.
- Combine the wet ingredients into the dry mixture until just blended; do not overmix.
- Fill muffin cups about ¾ full with batter and top with cinnamon-sugar mix.
- Bake for 23-28 minutes until a toothpick inserted comes out mostly clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg