Description

Indulge in the warmth of fall with Pumpkin Snickerdoodle Muffins, a delightful fusion of moist pumpkin muffins and classic snickerdoodle flavors. These muffins are easy to make, featuring a tender crumb infused with cozy spices like cinnamon and nutmeg, topped with a sweet cinnamon-sugar blend that elevates their taste. Perfect for breakfast, brunch, or a cozy snack with coffee, these muffins are sure to impress friends and family alike. Their versatility allows for customization with chocolate chips or nuts, making them a fun treat for any occasion. Bake up a batch today and enjoy the delightful aroma filling your kitchen!

Ingredients

Scale

1 ¾ cup 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 nutmeg
⅛ teaspoon allspice
⅛ teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin puree
½ cup salted butter, melted
1 tablespoon vanilla extract
1 tablespoon cinnamon for topping
⅓ cup granulated sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375ºF and prepare a muffin pan with liners or cooking spray.
In one bowl, whisk together all dry ingredients: flour, granulated sugar, light brown sugar, baking soda, cream of tartar, salt, cinnamon, nutmeg.
In another bowl, mix the wet ingredients: eggs, pumpkin puree, melted butter, and vanilla extract.
Combine the wet mixture into the dry ingredients gently until just combined; avoid overmixing.
Spoon batter into prepared muffin pan and sprinkle with a cinnamon-sugar topping.
Bake for 23–28 minutes or until a toothpick comes out mostly clean.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 210
Sugar: 16g
Sodium: 195mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg