Pumpkin Snickerdoodle Muffins

Is there anything more comforting than the flavors of fall? These Pumpkin Snickerdoodle Muffins combine the classic warmth of cinnamon sugar with the seasonal sweetness of pumpkin, creating a treat that’s both soft and fluffy. Perfect for cozy mornings, a light afternoon snack, or even dessert! Let’s dive into this delicious recipe that’s sure to become a family favorite.

Why You’ll Love These Pumpkin Snickerdoodle Muffins

I’m so excited to share this recipe with you because it’s one of those creations that checks all the boxes: soft, fluffy, perfectly spiced, and topped with a generous sprinkling of cinnamon sugar! Whether you’re a pumpkin lover or just enjoy a good muffin, these deliver in every way.

The taste? Think of the classic snickerdoodle cookie with its delightful cinnamon sugar crust, but with a pumpkin twist that brings an autumnal richness. The pumpkin keeps these muffins moist, while the warm spices wrap everything up in a blanket of cozy flavor. Honestly, the smell alone when these are baking is enough to win you over!

Ingredients You’ll Need

• 1 3/4 cups all-purpose flour
  Provides the structure for our muffins, yielding a soft, tender crumb.
• 1 teaspoon baking soda
  Helps give the muffins their lovely rise.
• 1/2 teaspoon salt
  Balances out the sweetness.
• 1 teaspoon ground cinnamon & 1/2 teaspoon ground nutmeg
  These classic fall spices bring warmth and depth.
• 1/2 cup unsalted butter, softened
  For that rich, buttery flavor.
• 1/2 cup granulated sugar & 1/2 cup brown sugar
  A blend of sugars adds sweetness and moisture, with the brown sugar giving a hint of molasses.
• 1 cup pumpkin puree
  The star ingredient that adds moisture and a mild sweetness.
• 1 large egg
  Helps bind everything together.
• 1 teaspoon vanilla extract
  Enhances the overall flavor profile.
• Cinnamon-sugar mixture (for topping)
  A final dusting to bring out that snickerdoodle flavor!

How to Make Pumpkin Snickerdoodle Muffins

1. Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and line a muffin tin with paper liners. This will make it easier to remove the muffins once they’re baked.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step ensures even distribution of the leavening agents and spices, giving you a well-rounded muffin.

3. Cream the Butter and Sugars

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes and will ensure your muffins have a tender crumb.

4. Add Wet Ingredients

Mix in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin will make the batter slightly thicker, but that’s what gives the muffins their amazing moist texture.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing will make your muffins dense, so stop as soon as everything is incorporated.

6. Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full. You should get about 12 muffins, depending on the size of your tin.

7. Add the Cinnamon-Sugar Topping

Generously sprinkle the tops of each muffin with the cinnamon-sugar mixture. This adds that signature snickerdoodle flavor and a delightful crunch.

8. Bake!

Pop the muffins into the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Pumpkin Snickerdoodle Muffins

1. Use room temperature ingredients – This helps the batter come together smoothly and ensures even baking.
2. Don’t overmix the batter – A gentle hand when combining the ingredients will keep your muffins light and fluffy.
3. Cinnamon-sugar topping – Be generous with the cinnamon-sugar mixture on top. It’s the key to getting that snickerdoodle flavor!

Variations and Substitutions

• Want extra spice? Add a pinch of ground ginger or allspice for a deeper flavor.
• Gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-free? Swap the butter for coconut oil or a plant-based butter.
• Add-ins? Stir in chocolate chips, chopped nuts, or raisins for some extra texture and sweetness.

Serving Suggestions

These muffins pair perfectly with a warm cup of coffee or a cozy chai latte. They also make a delightful addition to a brunch spread, especially when served alongside scrambled eggs, crispy bacon, or yogurt parfaits.

Storing and Freezing

• Storage: Keep these muffins in an airtight container at room temperature for up to 3 days.
• Freezing: You can also freeze them for up to 3 months. Just pop one in the microwave for a quick 30-second warm-up, and it’ll taste as fresh as the day you baked it!

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure it’s cooked and pureed until smooth. Fresh pumpkin might have a little more moisture, so you may need to slightly reduce the wet ingredients.

Why are my muffins dense?

This often happens if you overmix the batter. Mix just until the dry ingredients are incorporated for the fluffiest muffins.

How do I make the cinnamon-sugar mixture?

Simply mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Adjust to taste if you want a stronger cinnamon flavor!

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Conclusion

These Pumpkin Snickerdoodle Muffins are a delightful mashup of two beloved flavors. With their tender crumb, warm spices, and crunchy cinnamon-sugar topping, they make the perfect cozy treat for any time of the day. Plus, they’re super easy to whip up—perfect for a weekend baking session!

If you’re in the mood for more delicious fall treats, check out some of my other favorite recipes:

• Snickerdoodle Apple Bread
• Pumpkin Streusel Bread
• Pumpkin Pie Crisp

And don’t forget to leave a review or share your own muffin photos on Pinterest. Happy baking!

Nutritional Information (per muffin)

• Calories: 210
• Carbs: 30g
• Protein: 3g
• Fat: 9g
• Sugar: 18g
• Fiber: 1g

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