Description
Indulge in the delightful fusion of flavors with these Pumpkin Snickerdoodle Muffins. Combining the warm spices of classic snickerdoodles and the comforting essence of pumpkin, these muffins are soft, moist, and perfect for any fall occasion. Whether enjoyed as a cozy breakfast or a sweet afternoon snack, they offer a hint of cinnamon sugar on top that adds an irresistible crunch. Easy to make and versatile enough to freeze for later, these muffins are sure to become a seasonal favorite in your household.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup salted butter, melted
- 1 tablespoon vanilla extract
- Cinnamon and sugar for topping
Instructions
- Preheat your oven to 375°F and line a muffin pan with liners.
- In a bowl, mix all dry ingredients: flour, sugars, baking soda, cream of tartar, salt, cinnamon, nutmeg, allspice, and cloves.
- In another bowl, whisk together the wet ingredients: eggs, pumpkin puree, melted butter, and vanilla extract.
- Combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Portion the batter into the muffin pan and sprinkle cinnamon-sugar topping on each muffin.
- Bake for 23-28 minutes or until a toothpick comes out mostly clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg