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Pumpkin Snickerdoodle Muffins

Delicious Pumpkin Snickerdoodle Muffins for Cozy Fall Mornings

Indulge in these Pumpkin Snickerdoodle Muffins, a delightful blend of fall flavors with a crispy cinnamon-sugar topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour.
  • 1 cup Sugar Consider using brown sugar for richer taste.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling due to extra sugars.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon Essential for the classic taste.
  • 1 tsp Nutmeg Provides subtle earthy sweetness.
  • 1/2 cup Butter Can be replaced with vegetable oil.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1/2 tsp Cream of Tartar
For the Topping
  • 1 tbsp Cinnamon Sugar Mixture Sprinkle on top for a crunchy layer.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cream of tartar.
  3. In another bowl, blend melted butter and sugar until smooth.
  4. Whisk in eggs and pumpkin puree until fully incorporated.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. In a small bowl, mix sugar and cinnamon for the topping.
  7. Fill each muffin cup about two-thirds full with batter and sprinkle cinnamon sugar on top.
  8. Bake for 25 minutes, or until a toothpick comes out clean.
  9. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store muffins in an airtight container. For freshness, refrigerate after two days or freeze for up to three months.

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