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Pumpkin Snickerdoodle Muffins: The Best Cozy Fall Treats

Pumpkin Snickerdoodle Muffins
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Deliciously spiced Pumpkin Snickerdoodle Muffins that are perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, cream the butter, brown sugar, and granulated sugar together until fluffy.
  3. Add the pumpkin puree, eggs, and vanilla extract, and stir until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Fill each muffin cup about 2/3 full with batter.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool slightly before serving.

Notes

  • For a cinnamon sugar topping, mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle on top before baking.

Nutrition

Keywords: Pumpkin Snickerdoodle Muffins

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