These Pumpkin Snickerdoodle Muffins are soft, fluffy, and packed with pumpkin flavor! They’re rolled in cinnamon sugar for an extra sweet touch that’ll make your taste buds dance.
Every bite feels like a warm hug on a chilly day. I love having them with my morning coffee – they make waking up so much sweeter! Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, this flour works great. If you’re looking for a gluten-free option, use a gluten-free all-purpose blend!
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe, but if you have fresh pumpkin, you can roast and mash it instead. Just keep the moisture in mind.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives these muffins an autumnal warmth. Feel free to adjust based on your taste – more cinnamon for a stronger flavor!
Butter: Unsalted butter is used for flavor, but you can substitute with coconut oil or a plant-based butter for a dairy-free version. Just melt it before adding!
Sugars: Both granulated and brown sugar give a great texture and taste. You can use all granulated sugar, but I recommend keeping the brown sugar for that extra moisture.
How Do I Make the Muffins Light and Fluffy?
Avoiding overmixing is key! When combining the dry and wet ingredients, fold gently until just combined. This helps keep the muffins tender and avoids a dense texture. Here’s how:
- After mixing wet and dry, use a spatula to fold them together in a circular motion.
- Only mix until you see no dry flour. A few lumps are okay; they’ll bake out!
- Fill muffin cups to about 3/4 full – this allows room for rising without overflowing.
These simple techniques will give you the best results for perfectly fluffy Pumpkin Snickerdoodle Muffins!
How to Make Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 cup canned pumpkin puree (not pie filling)
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20 minutes to bake. With a little cooling time, you’re looking at about 40 minutes until you can enjoy these delightful muffins. Perfect for a quick breakfast or a snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a standard muffin tin by lining it with paper liners or greasing it with butter or cooking spray to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix them well to ensure there are no lumps and everything is evenly distributed.
3. Make the Wet Mixture:
In a large bowl, mix the granulated sugar, brown sugar, and melted butter until the mixture is smooth and creamy. Then, add in the pumpkin puree, eggs, and vanilla extract. Whisk all these wet ingredients together until well combined.
4. Mix Together:
Now it’s time to bring the wet and dry ingredients together! Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle and stop mixing as soon as the flour is incorporated to keep the muffins light and fluffy.
5. Prepare the Topping:
In a small bowl, mix the cinnamon sugar topping ingredients together—just granulated sugar and ground cinnamon. This will add a sweet crunch to the tops of your muffins!
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, evenly divide the muffin batter into the prepared muffin cups, filling each about 3/4 full. This allows them room to rise while baking.
7. Sprinkle the Topping:
Generously sprinkle the cinnamon sugar mixture on top of the batter in each muffin cup for delicious flavor and texture.
8. Bake Your Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing!
9. Cool and Serve:
Once done, take the muffins out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They are delightful served warm or at room temperature!
Enjoy these homemade Pumpkin Snickerdoodle Muffins as a tasty treat throughout the fall or any time you crave a little pumpkin spice goodness!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just make sure to roast the pumpkin until tender, then puree it until smooth. You may need to adjust the amount slightly based on moisture content, but about 1 cup should work well.
Can I Make These Muffins Gluten-Free?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend as a direct substitute for the all-purpose flour in the recipe. This will keep the muffins light and fluffy just like the original!
How Should I 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, you can freeze them for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy them again!
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add 1/2 to 1 cup of mix-ins like chocolate chips, nuts, or dried fruit to the batter for added flavor and texture. Just fold them in gently with the dry ingredients to incorporate without overmixing!
