These Pumpkin Snickerdoodle Muffins are a delightful mix of fall flavors. With warm spices, pumpkin puree, and a sugary cinnamon topping, they’re soft and cozy!
Every bite feels like a warm hug on a chilly day. I often whip up a batch when the leaves start to fall. They’re perfect for breakfast or a sweet snack and disappear fast!
Key Ingredients & Substitutions
Pumpkin Puree: I love using canned pumpkin puree for its convenience and consistent texture. If you have fresh pumpkin, just roast it, scoop out the flesh, and puree it until smooth.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives these muffins a warm flavor. If you want fewer spices, try just using cinnamon, or for a twist, add allspice instead of nutmeg.
Vegetable Oil: I often use vegetable oil because it’s light and doesn’t overpower flavors. You could substitute melted butter for a richer taste, or use coconut oil for a hint of tropical flavor.
Sugar: The combination of granulated and brown sugar adds depth to the muffins. For a healthier option, you could use coconut sugar or a sugar substitute, but the flavor may vary.
How Do I Ensure My Muffins Turn Out Soft and Fluffy?
The key to soft muffins is to mix your ingredients just enough! After combining the wet and dry ingredients, stop mixing as soon as everything is incorporated. Overmixing can lead to dense muffins.
- Be sure to measure your flour correctly; spoon it into the measuring cup and level it off with a knife to avoid packing it down.
- If you find your muffins sinking in the middle, check your baking powder and baking soda’s freshness. They lose potency over time.
- Let the muffins cool slightly in the pan. This helps them set before transferring them to a wire rack.
How to Make Delicious Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 18-22 minutes of baking, plus some time for cooling. In total, you can have these delicious muffins ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the lovely spices—cinnamon, nutmeg, cloves, and ginger. This helps ensure even distribution of the leavening agents and spices.
3. Combine the Wet Ingredients:
In a large bowl, mix the pumpkin puree, granulated sugar, and brown sugar until well combined. Incorporating air into the mixture will add to the muffin’s fluffiness.
4. Add in the Eggs and Oil:
Beat in the eggs one at a time, mixing well after each addition. Then pour in the vegetable oil (or melted butter) and vanilla extract. Keep mixing until everything is smooth and creamy!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined; make sure not to overmix—this is the secret to keeping your muffins tender and fluffy!
6. Prepare the Cinnamon-Sugar Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping. This will give your muffins a sweet and delightful crust!
7. Fill the Muffin Tin:
Scoop the batter into the prepared muffin cups, filling them about three-quarters full to allow room for rising.
8. Add the Topping:
Sprinkle a generous amount of the cinnamon-sugar mixture over the tops of each muffin for that irresistible sweet crunch.
9. Bake the Muffins:
Place the muffin tin in the 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.
10. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Now they’re ready to be enjoyed with your favorite beverage!
Indulge in these fluffy, fragrant Pumpkin Snickerdoodle Muffins as a treat any time of the day. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, scoop out the flesh, and blend it until smooth. You’ll need about the same amount as canned pumpkin puree.
How Can I Make These Muffins Healthier?
You can substitute whole wheat flour for half or all of the all-purpose flour for added fiber. To reduce sugar, consider using a natural sweetener like maple syrup or honey, adjusting the liquid ingredients accordingly.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them individually wrapped in plastic wrap; they can last up to 3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in 1/2 to 1 cup of your favorite add-ins like chopped nuts, chocolate chips, or dried fruit to customize your muffins. Just remember to adjust the baking time if you add a lot of extra ingredients!
