Pumpkin Snickerdoodle Muffins

Craving a delightful fall treat that’s both comforting and easy to make? Look no further! These Pumpkin Snickerdoodle Muffins bring together the warmth of pumpkin spice and the sweet, cinnamon-sugar coating of a classic snickerdoodle. Perfect for a cozy breakfast, a midday snack, or even a festive dessert. Let’s dive into this irresistible recipe!

Why You’ll Love These Pumpkin Snickerdoodle Muffins

These muffins are more than just a tasty treat; they’re a perfect blend of flavors and textures that will leave you wanting more. Here’s why you’ll absolutely adore them:

• Easy to Make: Simple steps, perfect for beginner bakers.
• Perfect Fall Flavors: Combines pumpkin and snickerdoodle goodness.
• Soft and Moist: Every bite is delightfully tender.
• Cinnamon-Sugar Coating: Adds a sweet, crunchy finish.
• Great for Any Occasion: Ideal for breakfast, snacks, or dessert.
• Freezer-Friendly: Make ahead and enjoy later.
• Better Than Store-Bought: Homemade taste that’s simply irresistible.

The aroma of these muffins baking will fill your kitchen with a cozy, inviting scent, making it a truly heartwarming experience. These Pumpkin Snickerdoodle Muffins rekindle cozy family memories with every bite. Get ready to enjoy a simple enough recipe for your first try, and impress everyone with your baking skills!

Ingredients Needed

Here’s a complete list of what you’ll need to create these delightful muffins. Plus, we’ve added some tips to ensure you have the best ingredients at hand.

For the Muffins:

• 1/2 cup (120ml) pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling.
• 1 cup (120g) all-purpose flour: Adds structure to the muffins.
• 2 tsp baking powder: Helps the muffins rise.
• 1/2 tsp baking soda: Provides extra lift and a tender crumb.
• 1/2 tsp (3g) salt: Enhances the flavors.
• 1 tsp ground cinnamon: Adds warmth and spice.
• 1/2 tsp ground nutmeg: Complements the cinnamon with a nutty note.
• 1/4 tsp ground cloves: Adds a hint of warm, aromatic spice.
• 1/2 cup (100g) granulated sugar: Sweetens the muffins.
• 1/4 cup (50g) brown sugar: Adds moisture and a caramel-like flavor.
• 1/3 cup (80ml) vegetable oil: Keeps the muffins moist.
• 1 large egg: Binds the ingredients together.
• 1 tsp vanilla extract: Enhances the overall flavor.
• 1/2 cup (120ml) milk: Adds moisture to the batter.

Cinnamon-Sugar Coating:

• 1/4 cup (50g) granulated sugar: Provides sweetness for the coating.
• 1 tsp ground cinnamon: Adds warm, spicy flavor to the coating.
• 2 tbsp melted butter: Helps the cinnamon-sugar stick to the muffins.

For the best flavor, use fresh spices. You can even toast them lightly in a dry pan before adding them to the recipe to unlock their full potential. Find high-quality vanilla extract for a richer flavor.

YOU MIGHT LOVE: Gluten-Free Strawberry Cheesecake Muffins – A delightful twist for those with dietary restrictions.

Essential Equipment List

Having the right tools makes baking a breeze! Here’s what you’ll need:

• Muffin tin: For baking the muffins in perfect shape.
• Mixing bowls: To mix wet and dry ingredients separately.
• Whisk: To combine dry ingredients thoroughly.
• Measuring cups and spoons: For accurate ingredient measurements.

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•  Spatula: To scrape the bowl and gently fold ingredients.
• Wire rack: To cool the muffins evenly.
• Brush for butter: To apply melted butter evenly on the muffins.

A good quality muffin tin ensures even baking. Don’t have a brush? Use a spoon to drizzle the butter.

Recipe Details

Here’s a quick overview of the recipe details:

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes
• Servings: 12 muffins
• Difficulty: Easy

Scale up for a brunch, or halve for a smaller batch!

Step-by-Step Instructions

Follow these simple steps to create the perfect Pumpkin Snickerdoodle Muffins. We’ve included tips along the way to ensure success!

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking. This ensures the muffins come out easily and bake evenly.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined for an even flavor distribution. This step is crucial for getting the perfect rise and texture.

3rd Step: Mix Wet Ingredients

In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, egg, vanilla extract, and milk until well combined. The mixture should be smooth and uniform. The brown sugar adds a lovely depth of flavor.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in tough muffins. A few streaks of flour are okay. Overmixing develops the gluten in the flour, leading to a less tender muffin. Be gentle!

Step 5: Fill Muffin Cups

Fill the muffin cups about 3/4 full with batter. This gives them enough room to rise without overflowing. Using an ice cream scoop can help ensure consistent filling.

Step 6: Bake the Muffins

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as oven temperatures can vary. If the tops are browning too quickly, you can loosely tent the muffin tin with foil.

Step 7: Prepare Cinnamon-Sugar Coating

While the muffins are baking, mix the sugar and cinnamon for the coating in a small bowl. This step ensures the coating is ready when the muffins come out of the oven.

Step 8: Coat the Muffins

Let the muffins cool in the tin for 5 minutes. Then, brush the tops with melted butter and dip them in the cinnamon-sugar mixture. This creates a delicious, sweet crust. Make sure to coat them generously for maximum flavor!

Step 9: Cool and Enjoy

Transfer the coated muffins to a wire rack to cool completely. This prevents the bottoms from becoming soggy. Enjoy these delightful treats warm or at room temperature. CHECK OUT: The Best Ice Cream Recipe – Perfect to enjoy after your muffins.

Tips for Success

Here are a few extra tips to make sure your Pumpkin Snickerdoodle Muffins turn out perfectly every time:

• Don’t Overmix: Overmixing the batter leads to tough muffins. Mix until just combined.
• Use Room Temperature Ingredients: This helps the wet ingredients emulsify better, resulting in a smoother batter.
• Measure Accurately: Baking is a science, so accurate measurements are essential.
• Check for Doneness: Use a toothpick to ensure the muffins are fully baked. It should come out clean or with a few moist crumbs.
• Cool Properly: Cooling the muffins on a wire rack prevents them from becoming soggy.

Variations & Substitutions

Want to mix things up? Here are some variations and substitutions you can try:

• Add Chocolate Chips: Incorporate 1/2 cup of chocolate chips into the batter for a chocolatey twist.
• Use Different Spices: Experiment with other spices like ginger or cardamom for a unique flavor profile.
• Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
• Add Nuts: Fold in chopped pecans or walnuts for added texture and flavor.

Serving Suggestions & Pairings with Pumpkin Snickerdoodle Muffins

These muffins are delicious on their own, but here are some ideas to elevate your experience:

• Coffee or Tea: Pair them with your favorite hot beverage for a cozy treat.
• Vanilla Ice Cream: Serve warm muffins with a scoop of vanilla ice cream for a decadent dessert.
• Yogurt Parfait: Crumble the muffins into a yogurt parfait with granola and fresh fruit for a balanced breakfast.
• Fall Brunch: Include them as part of a fall-themed brunch spread.

Health Benefits

While these muffins are a treat, they do offer some nutritional benefits:

• Pumpkin provides vitamin A and antioxidants.
• Cinnamon has anti-inflammatory properties.
• The whole-grain flour adds fiber, aiding digestion.

Enjoy them in moderation as part of a balanced diet!

Storage & Reheating

Here’s how to store and reheat your Pumpkin Snickerdoodle Muffins:

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Reheating: Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
• Freezing: Freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. Thaw at room temperature before reheating.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the muffins. Stick with 100% pure pumpkin puree.

Can I reduce the amount of sugar?

Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the outcome. Consider adding a touch of maple syrup for extra flavor.

Can I make these muffins vegan?

Yes, substitute the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) and use plant-based milk.

How do I prevent the muffins from sticking to the tin?

Use paper liners or grease the muffin tin thoroughly with cooking spray or butter.

Why are my muffins dry?

Dry muffins are usually a result of overbaking or using too much flour. Make sure to measure the flour accurately and check for doneness using a toothpick.

Nutritional Information

• Calories: 220 per muffin
• Fat: 8g
• Carbs: 34g
• Protein: 3g

Exact values may vary based on specific ingredients used.

More Delicious Dishes to Explore

Craving more delightful treats? Check out these other amazing recipes:

• Apple Cinnamon Dump Cake – An easy and delicious dessert perfect for any occasion.
• Snickerdoodle Pumpkin Bread – A loaf version of your favorite flavors!
• Cinnamon Roll Blondies – A fun twist on classic blondies with a cinnamon roll flavor.

Conclusion

These Pumpkin Snickerdoodle Muffins are a fast, flavorful, and easy treat that’s perfect for any occasion. Whip them up tonight and tag us with your masterpiece! Don’t forget to add your personal touch and enjoy the process.

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