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Pumpkin Snickerdoodle Muffins: The Best Cozy Fall Treat

Pumpkin Snickerdoodle Muffins
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Experience the cozy flavors of fall with these delightful Pumpkin Snickerdoodle Muffins, perfect for any autumn gathering.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the pumpkin puree, eggs, and vanilla extract to the mixture, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fill the muffin liners about 2/3 full with batter.
  7. In a small bowl, combine the granulated sugar and cinnamon for coating.
  8. Sprinkle the cinnamon sugar mixture over the muffins before baking.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For an extra touch, you can add chocolate chips or chopped nuts to the batter.

Nutrition

Keywords: Pumpkin Snickerdoodle Muffins

Find it online: https://www.thejoyfuloven.com/pumpkin-snickerdoodle-muffins/