Description
Delightful Pumpkin Snickerdoodle Muffins: soft, moist, and coated in cinnamon-sugar. Perfect for fall!
Ingredients
Scale
- 1/2 cup pumpkin puree
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 tbsp melted butter (for coating)
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix pumpkin puree, granulated sugar, brown sugar, oil, egg, vanilla, and milk.
- Add dry ingredients to wet mixture, stirring until just combined.
- Fill muffin cups 3/4 full.
- Bake 18-20 minutes, until a toothpick inserted comes out clean.
- Mix sugar and cinnamon for coating.
- Brush muffins with melted butter, then dip in cinnamon-sugar.
- Cool completely on a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Vegan Option: Substitute the egg with a flax egg and use plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pumpkin Muffins, Snickerdoodle Muffins, Fall Baking, Pumpkin Recipe, Cinnamon Sugar Muffins