These Pumpkin Snickerdoodle Muffins are a cozy treat packed with the warm flavors of pumpkin and cinnamon. They are fluffy, soft, and a hit during the fall season!
Trust me, the smell of these baking will make your home feel like a warm hug. I love having them with a cup of tea—it’s a perfect snack for any chilly day!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins, giving them structure. If you need a gluten-free option, try a 1:1 gluten-free flour blend.
Granulated sugar: It sweetens the muffins and helps with texture. Brown sugar can be used instead for a deeper flavor.
Canned pumpkin puree: Be sure to get the pure pumpkin, not the spiced pie filling. Fresh pumpkin also works; just cook, puree, and strain it well.
Sour cream or Greek yogurt: Both add moisture and richness. If you want a lighter option, you can substitute with plain applesauce in equal amounts.
Spices: Cinnamon is key for that snickerdoodle flavor. Nutmeg and cloves enhance the warm notes. Feel free to adjust these based on your taste or omit the cloves if you prefer a milder flavor.
How Do I Make Sure My Muffins Are Moist and Fluffy?
The secret to moist and fluffy muffins lies in the mixing and baking. Here’s how to ensure the best texture:
- Always start with softened butter. Beat it well with sugar until it’s light and fluffy — this helps incorporate air.
- Mix dry ingredients separately to ensure even distribution before combining them with the wet ingredients.
- Be gentle when mixing. Overmixing develops gluten, making the muffins dense.
- Fill muffin tins about 3/4 full. This allows space for rising while keeping them soft and fluffy.
- Check for doneness just after the timer goes off; overbaking can dry them out!
How to Make Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream or plain Greek yogurt
For the Snickerdoodle Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of preparation time, and then you’ll need 18-22 minutes for baking. Allow for a few minutes of cooling before enjoying your muffins. In total, you’ll have delicious muffins ready in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that’s heating up, line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk everything together until it’s all well blended. This will ensure your muffins rise perfectly!
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until it’s light and fluffy. This usually takes about 2-3 minutes. It’s a fun step that helps make the muffins airy.
4. Add in the Egg and Vanilla:
Add the large egg and the teaspoon of vanilla extract to the butter-sugar mix. Beat everything together until it’s nicely incorporated.
5. Stir in the Pumpkin and Sour Cream:
Next, mix in the pumpkin puree and sour cream until everything is smooth and creamy. You might love tasting this part; it smells wonderful!
6. Combine Dry and Wet Ingredients:
Slowly add the dry ingredient mixture to the wet ingredients. Gently stir until just combined. Remember, overmixing can lead to dense muffins—so mix carefully!
7. Prepare the Topping:
In a small bowl, mix the remaining 1/4 cup of granulated sugar with 1 teaspoon of cinnamon. This will be the delightful topping for your muffins.
8. Fill the Muffin Tin:
Spoon the muffin batter into each cup, filling them about 3/4 of the way full to allow space for rising.
9. Add the Snickerdoodle Topping:
Sprinkle the cinnamon-sugar mixture generously over the tops of each muffin. Don’t be shy; this is what makes them special!
10. Bake to Perfection:
Pop the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when they’re ready.
11. Cool and Enjoy:
Once done, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. You can enjoy them warm or at room temperature—either way, they are delicious!
These Pumpkin Snickerdoodle Muffins are sure to become a favorite in your home, blending the cozy flavors of fall in a delightful treat. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the muffins may be a bit denser. To lighten them up, consider mixing half whole wheat and half all-purpose flour for a good balance of health and texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week, or freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Freeze the Muffins?
Absolutely! Once they are completely cooled, wrap the muffins tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Thaw them overnight in the fridge or pop them in the microwave for a quick warming before enjoying!
Can I Modify the Spices in This Recipe?
Definitely! Feel free to adjust the spices based on your preferences. You can increase the cinnamon for more warmth or skip the cloves if you prefer a milder flavor. Alternatively, pumpkin pie spice can serve as a great pre-mixed substitute!