Description
Enjoy these delightful Pumpkin Snickerdoodle Muffins that combine the warmth of pumpkin spice with a sweet cinnamon sugar coating, perfect for any fall gathering.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon 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
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
- Add eggs and vanilla extract, mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- In a small bowl, mix together the cinnamon and sugar for the topping and sprinkle on top of the muffins.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, consider adding chocolate chips or nuts to the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Snickerdoodle Muffins