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!
PUMPKIN SNICKERDOODLE MUFFINS.
I’m welcoming fall today. Finally! These pumpkin snickerdoodle muffins are perfect for the season. Lightly sweetened pumpkin muffins topped with a cinnamon-sugar mixture. And they are most definitely tender and the ‘M’ word that everyone hates so much. The secret to these pumpkin snickerdoodle muffins is the addition of cream of tartar and a generous sprinkle of cinnamon sugar on top right before we place them in the oven. And that 25 minutes of baking time is murder because the whole place smells likes fall. No need for a candle, just make pumpkin snickerdoodle muffins; instead, it’s undoubtedly rewarding in more ways than one.
I can’t believe I goofed so big as to share a very summery cucumber salad on Monday aka the first day of PSL season! That’s just terrible planning on my part. I bring yummy fall-scented muffins today, so I genuinely hope that you’ll forgive me. Have you seen the Cruella Deville meme where she’s got her hands on a sharing wheel driving headfirst into an impossible situation? That’s been me this past week.
I might be coming in late, but I’m totally coming in hot with these pumpkin snickerdoodle muffins.
How many ways are there to make a pumpkin muffin?
I’m not exactly sure, but for all of our sakes, I’m willing to find at least another 100 ways to make them. I know, it’s a selfless task, but someones got to do it, and I think I’m up for the job. If you’re into the chai-spice and cheesecake scene, I made these muffins last year, and we devoured them in no time.
And if you think this is going to be the last of the pumpkin recipes, I say think again. I’m working on another new pumpkin bread recipe that is just seconds away from perfect. When I get it to where I’m wanting to go with it, it will be the mic drop of all pumpkin bread for sure.
What do you need to make pumpkin snickerdoodle muffins?
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Cream of tartar
- Leavening agents
- Ground spices
- Pumpkin puree
- Melted butter
- Vanilla extract
What’s the topping for snickerdoodle pumpkin muffins?
- Ground cinnamon
- Granulated sugar
Can I use pumpkin pie filling to make these muffins?
Unfortunately, no. Pumpkin pie filling is very different from pumpkin puree. Pie filling contains added sugar as well as spices so your muffins will end up being overly sweet, overly spiced, and they may not bake as beautifully because of the added moisture. For best results, I suggest using pure pumpkin puree for this muffin recipe.
How to make the best pumpkin snickerdoodle muffins
- The first step is to always place an oven rack in the center of the oven and preheat it to 375ºF. You’ll want to line your muffin pan with baking liners if you’re using them. If not, you can also spray the muffin pans with cooked spray and dust with a little flour to keep the muffins from sticking to the pan. In a glass measuring cup or a microwave-safe medium bowl, melt your butter and allow it to cool. In a small bowl, combine the ground cinnamon and granulated sugar you’re going to top the muffins with, set it aside for now.
- Combine the dry ingredients in a bowl. That means your all-purpose flour, sugars, leavening agents, and all the spices. Whisk together, so everything is well combined.
- Once the butter has cooled down, you’ll add in the wet ingredients. You want to be sure the butter isn’t hot because otherwise the eggs will scramble and you’ll have to start over. Whisk in the pumpkin puree, vanilla extract, and eggs. Then pour the wet ingredients into the dry ingredients and stir to combine. Don’t overmix the batter or you’ll end up with tough muffins!
- I like to use a cookie scoop to help portion the pumpkin batter out into the muffin pans evenly. Once you’ve portioned it out, top the muffins with a generous sprinkle of cinnamon-sugar mixture.
- Then just bake the muffins for 23-28 minutes or until a toothpick inserted in the center of the muffin comes out without any wet batter. Allow the muffins to cool for a few minutes before removing them from the pan.
How long will these pumpkin snickerdoodle muffins last?
My experience with muffins is that they hold up pretty well for 3-4 days. It’s still really hot in Texas, so I usually pop them into the refrigerator after day two because the moist muffins don’t do well in the humidity here!
Usually, I bake a batch and send some to family and friends and keep just enough around for us to eat in a day or two.
Can you freeze a batch of these muffins?
Yes, you can freeze these muffins! I would allow them to cool to room temperature and then pop them into a zip-top bag and freeze for up to 3 months. Just let them defrost in the refrigerator overnight, and they should be ready to enjoy in time for breakfast!
I do find that the sugar on top doesn’t hold up to freezing, it does dissolve into the muffins so you won’t necessarily get that same crunch you get when the muffins are fresh. But taste-wise they are just as delicious!
Pumpkin muffins are going to be on repeat for the remainder for the year over here.
Cheers to pumpkin spice season!
- 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
- 1 tablespoon cinnamon
- ⅓ cup granulated sugar
- 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.
- Make sure you allow the butter to cool before adding in the eggs otherwise you'll end up with scrambled eggs!