These Pumpkin Snickerdoodle Muffins are the best kind of mashup. They’re fluffy, cinnamon-sugary muffins with the soft, spiced flavor of pumpkin. The flavor is just what you think it would be: pumpkin + snickerdoodles in muffin form, topped with buttery streusel and cinnamon sugar for that classic finish. They’re one of my favorite breakfast baked goods to keep on rotation.
Whether you’re planning a cozy weekend breakfast in bed or need something crowd-pleasing for sweet brunch recipes, these muffins are a must. They smell amazing, taste even better, and come together without a mixer.
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Ingredients for Pumpkin Snickerdoodle Muffins
Here’s everything you’ll need to bring these muffins to life:
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 1 ½ tsp ground cinnamon (optional for extra cinnamon punch, but nice)
- ½ cup unsalted butter, melted (or neutral oil)
- 1 cup canned pumpkin purée
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
For the streusel topping:
- ⅓ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 ½ tsp ground cinnamon (this gives it a stronger cinnamon-sugar punch)
- 4 tbsp cold unsalted butter, cubed
For the cinnamon sugar topping:
- ¼ cup granulated sugar, approximately
- 2-3 tsp cinnamon, adjust to your liking
How to Make Pumpkin Snickerdoodle Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup if you prefer to skip the liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set that aside for now.
Step 3: Mix the Wet Ingredients
In a larger bowl, whisk the melted butter (or oil) with the pumpkin purée, brown sugar, and granulated sugar until it’s smooth and well combined. Then add in the eggs and vanilla extract, mixing until everything is fully blended.
Step 4: Combine Everything
Gently fold the dry ingredients into the wet mixture. Mix just until no streaks of flour remain—overmixing is the enemy of a tender muffin!
Step 5: Make the Streusel
In a small bowl, stir together the flour, sugar, and cinnamon. Add the cold butter and cut it in using a fork or your fingers until you have a crumbly mixture. It takes a bit to accomplish this. I like to use my fingers for streusel because it’s easier, but it does take a good minute or more to make streusel. The streusel should look like coarse crumbs when you’re done where the butter isn’t really chunky, but it’s also not blended with the other ingredients.
Step 6: Assemble
Divide the batter evenly among your prepared muffin cups. Sprinkle the tops with the streusel
Step 7: Bake
Pop the muffins into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack.
Step 8: Add Cinnamon Sugar
Mix together your sugar and cinnamon in a small bowl. While your muffins are still a bit warm, gently swirl the tops around in cinnamon sugar for an extra snickerdoodle kick.
Pro Tips
- Don’t skip the cinnamon-sugar topping. It really does seem kind of superfluous, but it’s what gives these muffins their signature snickerdoodle vibe.
- Double up on streusel if you’re a crunch lover. I’ve definitely been known to pile it on extra high. I would totally make a double (maybe 1.5x but that’s a lot of math…) batch of the streusel if you like streusel.
- Use cold butter for your streusel for the best streusel texture possible. The butter in your streusel is already going to melt into your muffins a bit, but it helps to have cold butter. Yes, it’s kind of annoying to make streusel with cold butter, but it looks prettier in the end. If you don’t care about looks, softened butter works too and tastes the same.
- Use pumpkin purée, not pumpkin pie filling. The pie filling has added sugar and spices that can throw off the balance.
- Store them right. Keep your muffins in an airtight container at room temp for up to 3 days, or freeze for longer storage.
FAQs
Can I make these ahead of time?
Yes! These are great for make-ahead breakfasts or brunch. Just store them in an airtight container and warm them slightly to bring back that fresh-baked feel.
How should I freeze these?
Cool completely, then wrap each muffin in plastic and place in a freezer-safe bag. Thaw at room temp or microwave for about 30 seconds.
Are these gluten-free friendly?
Totally. Use your favorite 1:1 gluten-free flour blend. I’ve had good luck with King Arthur’s in the past, but there are plenty to choose from.
Do I need the streusel?
Nope! They’re still delicious with just the cinnamon-sugar topping if you’re short on time.
What’s the best way to serve these?
Honestly, they’re amazing as is, but if you’re feeling fancy, a little swipe of softened butter or a drizzle of maple glaze takes them over the top.
Pumpkin Snickerdoodle Muffins are a cozy treat that works for any time of year. Whether you’re looking for easy breakfast in bed recipes, something sweet for brunch, or just a new favorite among your breakfast baked goods, these muffins deliver every time. Let me know if you try them! I’d love to hear what you think!
Pumpkin Snickerdoodle Recipes
Ingredients
Muffins
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon optional, for an extra cinnamon flavor
- 1/2 cup unsalted butter melted (or a neutral oil like vegetable oil)
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
Streusel
- 1/3 cup flour
- 2 Tbsp granulated sugar
- 2 Tbsp brown sugar
- 1 1/2 tsp cinnamon
- 4 Tbsp cold unsalted butter cubed
Cinnamon Sugar Topping
- 1/4 cup granulated sugar approximately
- 2-3 tsp cinnamon adjust to your liking for flavor
Instructions
Make Pumpkin Muffin Batter
- Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup if you prefer to skip the liners (This recipe will make around 15 muffins total, depending on how big you make them)
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set that aside for now.
- In a larger bowl, whisk the melted butter (or oil) with the pumpkin purée, brown sugar, and granulated sugar until it’s smooth and well combined. Then add in the eggs and vanilla extract, mixing until everything is fully blended
- Gently fold the dry ingredients into the wet mixture. Mix until just combined.
Make the Streusel
- In a small bowl, stir together the flour, sugar, and cinnamon.
- Add the cold butter and cut it in using a fork or your fingers until you have a crumbly mixture. The streusel should look like coarse crumbs. (I like to use my fingers to kind of break up the butter a bit easier, but a fork or pastry blender will also work)
Bake
- Place about 1/4 cup or so of batter in each of the prepared muffin cups.
- Sprinkle streusel on top of the muffin batter
- Bake the muffins into the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack.
Add Cinnamon Sugar Topping
- Mix together your sugar and cinnamon in a small bowl.
- While your muffins are still a bit warm, gently swirl the tops around in cinnamon sugar for an extra snickerdoodle kick.
