Is there a better way to embrace the season of fall than with a batch of Pumpkin Snickerdoodle Muffins? I think not! These muffins are a mashup of two of my favorite treats: the soft, buttery goodness of a classic snickerdoodle and the warm, spiced flavor of pumpkin. They’re tender, loaded with fall spices, and topped with a buttery cinnamon-sugar streusel that’s just chef’s kiss.
I love having these muffins as part of my pumpkin breakfast recipes rotation. Whether you’re planning a laid-back Saturday morning at home or hosting a little fall brunch with friends, these are the perfect treat. Plus, they make your whole kitchen smell amazing while they bake, and honestly, that’s half the fun!
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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.
And just like that, you’ve got the perfect addition to your fall breakfast ideas list!
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 muffins ahead of time?
For sure! These are a great make-ahead option for fall brunch ideas. Bake them the day before and store them in an airtight container. You can even warm them up slightly before serving for that fresh-baked feel.
What’s the best way to freeze these muffins?
Let them cool completely, then wrap each muffin in plastic wrap and store them in a freezer-safe bag. When you’re ready to enjoy, thaw at room temp or microwave for about 30 seconds.
Can I make them gluten-free?
Yes! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. I’ve had good results with the King Arthur’s brand in the past, but I’m sure any will work.
Do I have to use the streusel?
Not at all. If you’re short on time or ingredients, the muffins are still delicious with just the cinnamon-sugar topping.
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.
Whether you’re looking for new pumpkin breakfast recipes or just want to shake up your usual fall breakfast ideas, these Pumpkin Snickerdoodle Muffins are a cozy, satisfying choice. They’re simple to make, packed with flavor, and sure to be a hit at any fall brunch gathering. Let me know if you bake 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.
