Description
These soft and fluffy Pumpkin Snickerdoodle Muffins are a perfect blend of fall flavors. Made with pumpkin puree and a delicious cinnamon-sugar topping, they are ideal for cozy mornings, afternoon snacks, or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- Cinnamon-sugar mixture (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream the softened butter with both sugars until light and fluffy (2-3 minutes).
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fill each muffin cup 3/4 full with batter and generously sprinkle the cinnamon-sugar mixture on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- For extra spice, add a pinch of ground ginger or allspice.
- You can make these gluten-free by using a 1:1 gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
