Print

Pumpkin Snickerdoodle Muffins: The Best Fall Treat You’ll Love

Pumpkin Snickerdoodle Muffins
Print Recipe

These Pumpkin Snickerdoodle Muffins are the perfect treat for fall, combining the warm flavors of cinnamon and pumpkin.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fill muffin liners about 2/3 full with batter.
  7. In a small bowl, combine additional granulated sugar and cinnamon for topping. Sprinkle on top of each muffin.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Let cool in the tin for 5 minutes before transferring to a wire rack.

Notes

  • For a sweeter muffin, feel free to add more sugar to the batter.
  • These muffins store well in an airtight container for up to three days.

Nutrition

Keywords: Pumpkin Snickerdoodle Muffins, fall baking, pumpkin recipes

Find it online: https://www.yumandfun.com/pumpkin-snickerdoodle-muffins-the-best-fall-treat-youll-love/