These Pumpkin Snickerdoodle Muffins are a perfect fall treat! They are soft and fluffy with a tasty pumpkin flavor and a sprinkle of cinnamon sugar on top. Yum!
Making these muffins is super easy! I love filling the kitchen with that warm cinnamon smell. Enjoy them fresh out of the oven—just be careful, they’ll disappear fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, giving them structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend instead, which works well in muffins.
Pumpkin Puree: Use canned pumpkin puree—it’s smooth and already cooked. If you have fresh pumpkin, you can roast and puree it, but it takes more time. Just ensure it’s not pumpkin pie filling!
Butter: Unsalted butter is best for balanced flavor. You could also use coconut oil for a dairy-free version, and it adds a nice flavor too.
Spices: The combo of cinnamon, nutmeg, cloves, and ginger gives that warm, spiced taste. Feel free to adjust according to your preferences—more cinnamon or a hint of cardamom works great!
Sugars: Both granulated and brown sugars provide sweetness and moisture. You can try substituting with coconut sugar or a sugar alternative if reducing processed sugar is a goal.
What’s the Best Way to Ensure My Muffins Are Fluffy and Tender?
The secret to fluffy muffins lies in the mixing method. Overmixing activates gluten and creates dense muffins, so you want to mix just until combined. Here’s how:
- Start by whisking your dry ingredients separately to ensure even distribution.
- When combining wet and dry, use a spatula or wooden spoon and gently fold them together.
- Don’t worry if there are a few lumps; they will bake out. The key is to stop mixing as soon as no flour pockets remain.
- Also, make sure to fill the muffin cups only about 3/4 full to give them room to rise without spilling over.
These tips will help you create the light and fluffy muffins everyone loves! Enjoy baking!
How to Make Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and another 18-22 minutes to bake. Don’t forget to let the muffins cool for about 5 minutes in the pan before transferring them to a wire rack. In total, you should plan for about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your muffins bake evenly. Line a 12-cup muffin tin with paper liners or grease it well, so they don’t stick.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger. Mixing these ingredients thoroughly makes sure the spices are evenly distributed throughout the muffins.
3. Combine the Wet Ingredients:
In a larger bowl, mix together the granulated sugar, brown sugar, and melted butter until the mixture is smooth. Then add the pumpkin puree, eggs, vanilla extract, and milk. Whisk these ingredients until everything is fully combined. This part makes your muffins delicious and moist!
4. Mix It All Together:
Carefully add the dry ingredients to your wet mixture. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix, or your muffins will be dense instead of fluffy.
5. Prepare the Cinnamon Sugar Topping:
In a small bowl, combine the granulated sugar and ground cinnamon. This sweet topping is what makes the muffins taste like snickerdoodles!
6. Fill the Muffin Cups:
Evenly divide the muffin batter among the prepared muffin cups, filling each about 3/4 full. This allows the muffins room to rise without overflowing. Then, sprinkle a generous amount of the cinnamon sugar topping over each muffin—this is the best part!
7. Bake Your Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely or serve warm. Enjoy your delicious Pumpkin Snickerdoodle Muffins!
These muffins have a soft, pumpkin-spiced crumb with a sweet cinnamon sugar coating, making them a perfect breakfast or snack for the fall season. Enjoy your delicious creation!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast your pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure it’s not too watery for the best muffin texture.
Can I Make These Muffins Vegan?
Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and replace the milk with a plant-based milk like almond or oat milk. Use coconut oil instead of butter for a dairy-free option.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. You can also freeze them for up to 3 months—just thaw them at room temperature before enjoying!
What Can I Add for Extra Flavor or Texture?
You can add chocolate chips, chopped nuts, or even dried cranberries for added texture and flavor. Feel free to experiment with your favorite mix-ins to make these muffins your own!
