These Pumpkin Snickerdoodle Muffins are soft, fluffy, and bursting with pumpkin flavor. Topped with a sweet cinnamon sugar mixture, they are a perfect treat for fall!
With every bite, you get a cozy hug from the spices. I love having them with my morning coffee—it’s like a warm embrace on a chilly day! ☕🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure of the muffins. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend.
Granulated Sugar: Regular sugar sweetens the muffins perfectly. For a less sweet version, try half sugar and half applesauce for moisture.
Canned Pumpkin Puree: This adds both flavor and moisture. If you don’t have it, homemade pumpkin puree or butternut squash puree work well too.
Vegetable Oil: It ensures the muffins stay moist. You can substitute it with melted coconut oil or applesauce for a healthier twist.
Pumpkin Pie Spice: You can find this pre-mixed, but if you don’t have it, combine cinnamon, nutmeg, ginger, and cloves to make your own!
How Do You Achieve the Perfect Muffin Texture?
Getting the right texture is crucial. Here’s how to get those fluffy muffins just right:
- **Mixing:** When combining wet and dry ingredients, mix gently! Overmixing can lead to dense muffins. Stop mixing as soon as there are no dry spots.
- **Filling the Muffin Cups:** Fill each cup about 3/4 full. This allows room for them to rise without overflowing.
- **Checking for Doneness:** Use a toothpick to test for doneness—remove it when it comes out clean or with a few moist crumbs for the best results.
How to Make Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to bake. Once baked, allow some time for cooling. Overall, you’re looking at about 40 minutes before you can enjoy these delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. Line a muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, salt, and pumpkin pie spice. Mixing the dry ingredients first helps to distribute the leavening agents evenly throughout the flour.
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until you have a smooth mixture. This blend creates the moist base for your muffins.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixtures together until just combined. Be careful not to overmix; you want the batter to remain light and fluffy!
5. Prepare the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows the muffins to rise beautifully without overflowing.
6. Make the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon together for the topping. Sprinkle this mixture generously over each muffin before baking for that sweet crust you love!
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18–22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, pumpkin-spiced snickerdoodle muffins warm or at room temperature!
This recipe yields about 12 delicious muffins, perfect for sharing or enjoying as a tasty fall treat. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To prepare it, roast a small pumpkin until soft, scoop out the flesh, and puree it until smooth. Just make sure to measure out 1 cup for the recipe.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum for the best texture.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months; just thaw overnight in the fridge before enjoying!
What Other Spices Can I Add?
You can experiment by adding spices like nutmeg or ginger for added warmth. A pinch of cloves can also enhance the flavor profile—feel free to adjust according to your taste!