Description
Indulge in the warmth of fall with these delightful Pumpkin Snickerdoodle Muffins. A scrumptious blend of classic snickerdoodle cookie flavors and moist pumpkin muffins, they are perfect for breakfast on a crisp morning or a sweet snack throughout the day. Each muffin is topped with a sprinkle of cinnamon sugar, offering a cozy vibe that will impress family and friends alike. With their soft texture and rich flavors infused with warm spices, these muffins are sure to become a seasonal favorite.
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ground cloves
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup salted butter, melted
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- ⅓ cup granulated sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin pan with liners or cooking spray.
- In a medium bowl, mix together the dry ingredients: flour, sugars, baking soda, cream of tartar, cinnamon, salt, nutmeg, allspice, and cloves.
- In another bowl, whisk together the wet ingredients: eggs, pumpkin puree, melted butter, and vanilla extract.
- Combine the wet mixture into the dry ingredients until just mixed.
- Fill each muffin cup with batter and sprinkle cinnamon sugar on top.
- Bake for 23–28 minutes 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 (70g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg