Pumpkin Snickerdoodle Muffins
Pumpkin Snickerdoodle muffins are everything you love about snickerdoodle cookies and pumpkin muffins smushed together into one! My pumpkin muffins are soft, tender, and dusted with cinnamon sugar on top. The perfect breakfast on a chilly fall morning!
Servings: 12 muffins
Ingredients
pumpkin muffins:
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon EACH: ground cinnamon AND baking soda
- ½ teaspoon EACH: cream of tartar AND salt
- ⅛ teaspoon nutmeg allspice, AND ground cloves
- 2 large eggs
- 1 15-ounce can pumpkin puree
- ½ cup salted butter melted
- 1 tablespoon vanilla extract
topping:
- 1 tablespoon cinnamon
- ⅓ cup granulated sugar
Instructions
- PREP: Position a rack in the oven and preheat the oven to 375ºF. Place muffin liners in muffin pans, or spray the muffin pan with cooking spray if you don’t want to use liners; set aside.
- BATTER: Combine the dry ingredients in a medium bowl: all-purpose flour, granulated sugar, brown sugar, baking soda, cream of tartar, cinnamon, salt, ground cloves, allspice and nutmeg. In 4-cup measuring cup, whisk together the eggs, pumpkin puree, melted butter, and vanilla extract. In a small bowl, stir together the granulated sugar and the cinnamon for the topping; set aside.
- BAKE: Pour the wet ingredients into the dry ingredients and stir until *just* combined. Scoop the batter evenly into the prepared muffin pan and top each muffin with about 1 ½ teaspoon of cinnamon-sugar mixture. Bake the muffins for 23-28 minutes or until a toothpick comes out mostly clean.
Notes
- Make sure you allow the butter to cool before adding in the eggs otherwise you'll end up with scrambled eggs!
