Pumpkin Snickerdoodle Recipes
These pumpkin snickerdoodle muffins are the perfect cozy treat for fall! Soft, fluffy, and spiced just right, they combine the best parts of a classic snickerdoodle cookie with pumpkin muffin goodness.
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.