Description
Indulge in the warm, comforting flavors of Pumpkin Snickerdoodle Muffins, a delightful fusion of soft pumpkin muffins and classic snickerdoodle cookies. Perfect for breakfast or as a cozy afternoon snack, these muffins feature a tender texture, infused with spices and topped with a sweet cinnamon sugar coating. Whether you’re hosting a fall gathering or simply enjoying a quiet moment at home, these irresistible treats are sure to become a favorite among family and friends.
Ingredients
Scale
- 1¾ cups 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 375ºF and prepare the muffin pan with liners or cooking spray.
- In a medium bowl, combine dry ingredients: flour, granulated sugar, brown sugar, baking soda, cream of tartar, cinnamon, salt, nutmeg, allspice, and cloves.
- In another bowl, whisk together wet ingredients: eggs, pumpkin puree, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry until just combined; do not overmix.
- Scoop the batter into the muffin pan and sprinkle each muffin with cinnamon-sugar topping.
- 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 (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg