These Pumpkin Snickerdoodle Muffins are a cozy treat that combines fluffy pumpkin with sweet cinnamon sugar. They are perfect for fall and will fill your kitchen with a wonderful smell!
Honestly, who can resist a soft muffin with a little crunch on top? I love enjoying these with my morning coffee or as an afternoon snack. They’re like a hug in a muffin! ☕️🧁
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of the muffins. For a healthier option, try using whole wheat flour or a gluten-free flour blend. Just keep in mind that the texture may vary.
Pumpkin puree: Canned is super convenient and gives consistent results. If you have fresh pumpkin, you can roast and puree it as a substitute! Just make sure it’s well-drained to avoid excess moisture.
Sour cream or Greek yogurt: Both add moisture and tanginess. If you want to cut back on fat, try using unsweetened applesauce or a dairy-free yogurt alternative.
Butter: Unsalted butter is my go-to for flavor control. You can swap it for coconut oil or unsweetened applesauce to make these muffins dairy-free or lower in fat.
What’s the Best Way to Mix Muffin Batter Without Overmixing?
Overmixing can lead to dense muffins, so it’s important to handle the batter gently. Here are some helpful tips:
- Combine wet and dry ingredients separately before mixing them.
- When adding dry ingredients to wet, use a spatula and fold gently. Stop as soon as you see no dry flour; lumps are totally fine!
- Try not to whisk the batter. Folding is gentler and keeps the muffins light.
With these tips, you’ll end up with soft, fluffy muffins that are bursting with flavor. Enjoy your baking! 🍂🧁
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 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1/2 cup sour cream or Greek yogurt
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake, making a total of around 40-50 minutes from start to finish. Perfect for a cozy morning or a sweet afternoon snack!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a good greasing to prevent any sticking.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This helps to ensure your muffins will rise well and have evenly distributed spices.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer or a wooden spoon to beat the softened butter and 1 cup of sugar until light and fluffy—about 3 to 4 minutes. This step adds air to your mixture for fluffy muffins!
4. Add Egg and Vanilla:
Next, beat in the egg and the vanilla extract. Mix until everything is well combined and smooth.
5. Add Pumpkin and Sour Cream:
Now, fold in the pumpkin puree and sour cream (or Greek yogurt) until the mixture is smooth. This adds moisture to the muffins, making them super tender.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. It’s okay if there are a few lumps—just be careful not to overmix!
7. Make the Cinnamon Sugar Topping:
In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon to create your tasty topping.
8. Fill the Muffin Cups:
Divide the muffin batter evenly among the muffin cups, filling each about 2/3 to 3/4 full. Don’t forget to sprinkle your cinnamon sugar mixture generously over the top of each one!
9. Bake Your Muffins:
Pop the muffin tray into the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
10. Cooling Time:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy:
These muffins are delicious warm or at room temperature. Enjoy your cozy pumpkin snickerdoodle muffins with a cup of coffee or tea!
With their soft and moist texture, complemented by a sweet cinnamon-sugar crust, these muffins bring all the fall flavors together in one delightful bite. Enjoy your baking adventure!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it and puree it. Just make sure to drain any excess moisture so your muffins don’t turn out too wet. One cup of fresh puree is a perfect substitute for the canned pumpkin.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great alternative that will provide a similar tangy flavor and moisture. You can also use unsweetened applesauce for a lighter option.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw in the fridge or at room temperature when you’re ready to enjoy them again!
Can I Make These Muffins Gluten-Free?
Definitely! You can use a gluten-free all-purpose flour blend as a direct substitute for the all-purpose flour. Make sure the blend contains xanthan gum or add it separately to maintain the muffins’ texture.