These Pumpkin Snickerdoodle Muffins are a fun twist on a classic treat! They’re soft, pumpkin-spiced, and topped with a sugary cinnamon sprinkle that makes them irresistible.
Muffins like these always remind me of cozy fall mornings. I love enjoying one with a warm cup of coffee—it’s the best way to start the day! ☕️🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base of your muffins. For a gluten-free option, you can use a gluten-free all-purpose blend. Just make sure it contains xanthan gum for good structure.
Unsalted butter: Using unsalted butter gives you more control over the saltiness of the muffins. If you’re out of butter, you can substitute with an equal amount of coconut oil or vegetable oil. Just keep in mind it might alter the flavor a bit.
Canned pumpkin puree: This adds moisture and flavor. If unavailable, you can use homemade pumpkin puree. Just cook and blend fresh pumpkin until smooth. You can also use mashed sweet potato for a different twist!
Sour cream or yogurt: This ingredient helps keep the muffins moist. You can substitute with buttermilk or even applesauce for a lighter alternative.
How Do You Avoid Overmixing for Fluffy Muffins?
Overmixing can lead to tough muffins. To get that light, fluffy texture, follow these tips:
- Mix the wet ingredients until just combined before adding the dry ingredients.
- When combining wet and dry, fold gently. Use a spatula to cut through the mixture and lift it over instead of stirring vigorously.
- Stop mixing as soon as you no longer see dry flour. Small lumps are okay!
Remember, less is more when it comes to mixing! Enjoy making your muffins light and airy!
How to Make Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (plus 2 tablespoons for topping)
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 15-20 minutes for preparation and 18-22 minutes for baking. That means you’re looking at around 40-45 minutes in total! Perfect for whipping up a batch for breakfast or a snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is essential for even baking! While it heats up, line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. Whisk them together until they are well mixed. This keeps your muffins light and fluffy!
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter with 1 cup of granulated sugar using an electric mixer. Mix them together for about 2-3 minutes until the mixture is light and fluffy. This adds air to your muffins, making them soft.
4. Add the Wet Ingredients:
Next, beat in the egg, followed by the pumpkin puree and vanilla extract. Mix until everything is nicely combined. You’ll love how creamy and delicious it looks!
5. Incorporate the Sour Cream:
Now, gently stir in the sour cream until it’s fully incorporated. This ingredient adds moisture and a lovely texture!
6. Combine Wet and Dry Mixes:
Gradually add the dry ingredients to your wet mixture, folding gently with a spatula. Be careful not to overmix; it’s okay if there are a few lumps!
7. Prepare the Topping:
In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. This is what will make your muffins extra special!
8. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each cup about 3/4 full. This allows room for them to rise without overflowing.
9. Add the Cinnamon Sugar Topping:
Sprinkle the cinnamon sugar mixture generously over the tops of each muffin. They’ll come out of the oven looking wonderfully golden and inviting!
10. Bake:
Place your muffin tin in the preheated oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center; if it comes out clean, they’re ready!
11. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful muffins warm or at room temperature!
These Pumpkin Snickerdoodle Muffins are perfect for sharing or enjoying on your own. They pack a warm, cozy flavor that welcomes the autumn season! 🍂🧡
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made by cooking and blending pumpkin until smooth. Just be sure to drain any excess moisture to keep your muffins from becoming too soggy.
What If I Don’t Have Sour Cream or Yogurt?
No worries! You can substitute with buttermilk for a similar texture and moisture. If you don’t have that either, applesauce can work as a light alternative.
How to Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For prolonged freshness, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Definitely! You can fold in 1/2 to 1 cup of chocolate chips or chopped nuts (like walnuts or pecans) into the batter for extra flavor and texture. Just be careful not to overmix!
