Description
Pumpkin Snickerdoodle Muffins are the ultimate autumn treat, combining the soft, tender goodness of pumpkin muffins with the warm, cinnamon-sugar crunch of classic snickerdoodle cookies. Perfect for breakfast or as a delightful snack on brisk fall mornings, these muffins offer a cozy indulgence that will quickly become a seasonal favorite. With simple ingredients and an easy preparation process, you can whip up a batch in no time. Each bite is filled with moist pumpkin goodness and topped with a sweet cinnamon-sugar blend, making them an irresistible choice for gatherings or quiet afternoons at home.
Ingredients
Scale
- 1 ¾ cup 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 tablespoon vanilla extract
- Cinnamon and sugar for topping
Instructions
- Preheat your oven to 375ºF and prepare your muffin pan with liners or cooking spray.
- In a medium bowl, mix together all dry ingredients: flour, granulated sugar, brown sugar, baking soda, cream of tartar, cinnamon, salt, nutmeg, and allspice.
- In another bowl, whisk together the eggs, pumpkin puree, melted butter, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed; avoid overmixing.
- Scoop batter into muffin cups and sprinkle each with cinnamon-sugar topping.
- Bake for 23-28 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 205
- Sugar: 18g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg