Description
Indulge in the cozy flavors of fall with these delightful Pumpkin Snickerdoodle Muffins. Combining the beloved taste of classic snickerdoodle cookies with moist pumpkin muffins, these treats are perfect for breakfast or as a warm snack on chilly days. With their tender texture and a sprinkle of cinnamon sugar on top, each muffin offers a comforting bite that encapsulates the essence of autumn. Simple to prepare and freezer-friendly, you can enjoy them fresh or save some for later. Get ready to savor the inviting aroma and taste of these easy-to-make muffins!
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup salted butter, melted
- 1 tablespoon vanilla extract
- ground cinnamon
- nutmeg
- allspice
- ground cloves
Instructions
- Preheat your oven to 375ºF and prepare muffin pans with liners or cooking spray.
- In a medium bowl, mix flour, sugars, baking soda, cream of tartar, salt, and spices.
- In another bowl, whisk together eggs, pumpkin puree, melted butter, and vanilla.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Fill muffin pans with batter and sprinkle cinnamon-sugar topping on each.
- Bake for 23-28 minutes until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg