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Pumpkin Snickerdoodle Muffins

Pumpkin Snickerdoodle Muffins
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Indulge in the cozy flavors of fall with these delightful Pumpkin Snickerdoodle Muffins. This recipe perfectly combines the warm, spiced essence of pumpkin with the beloved sweetness of snickerdoodle cookies, creating a soft and tender treat that’s ideal for breakfast or as a snack. Topped with a sweet cinnamon sugar crust, these muffins are not only delicious but also easy to make, making them an excellent choice for gatherings or a comforting solo treat. Enjoy them fresh out of the oven or save some for later – they freeze beautifully!

Ingredients

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  • 1 ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • 2 large eggs
  • 1 (15-ounce) can pumpkin puree
  • ½ cup salted butter, melted
  • 1 tablespoon vanilla extract
  • ⅓ cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare muffin pans with liners or cooking spray.
  2. In a medium bowl, mix dry ingredients: flour, granulated sugar, brown sugar, baking soda, cream of tartar, cinnamon, salt, nutmeg, allspice, and cloves.
  3. In another bowl, whisk eggs, pumpkin puree, melted butter, and vanilla extract until combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just mixed.
  5. Divide batter evenly among muffin cups and sprinkle cinnamon-sugar topping over each.
  6. Bake for 23-28 minutes or until a toothpick inserted comes out mostly clean.

Nutrition

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

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