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Pumpkin Snickerdoodle Muffins: Easy, Irresistibly Comforting Treats

Pumpkin Snickerdoodle Muffins
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These Pumpkin Snickerdoodle Muffins are a delightful fall treat, perfect for cozy mornings or an afternoon snack.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 tbsp sugar (for topping)
  • 1 tsp cinnamon (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, sugar, and softened butter, mixing until well blended.
  3. Add eggs one at a time, mixing until incorporated.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add dry ingredients to wet mixture, stirring until just combined.
  6. Spoon the batter into prepared muffin tins, filling each about 2/3 full.
  7. In a small bowl, mix together the sugar and cinnamon for the topping, then sprinkle over the muffins.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • For an extra touch, add chocolate chips or nuts to the batter if desired.
  • These muffins can be frozen for up to 3 months.

Nutrition

Keywords: Pumpkin Snickerdoodle Muffins, fall treats, easy muffins

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