These Pumpkin Snickerdoodle Muffins are fluffy and spiced just right! They combine the warm flavor of pumpkin with a sweet cinnamon topping to make your breakfast cozy and delicious.
Honestly, who can resist a soft muffin with that sugary crunch? I like to enjoy them warm, sometimes with a little butter. Perfect for chilly mornings or when you need a sweet snack! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is the main base for these muffins. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose flour blend.
Cream of Tartar: This ingredient helps provide the muffins with lift. If you don’t have it, you can replace it with 1 tsp of lemon juice or white vinegar.
Spices: The mix of cinnamon, nutmeg, and cloves gives these muffins their warm flavor. If you’re out of ground cloves, just skip it or add a bit more nutmeg or cinnamon for balance.
Butter: Unsalted butter is best for controlling the saltiness in sweet treats. You can use coconut oil or a dairy-free butter substitute if needed.
Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. If you want a different flavor, try using mashed bananas or applesauce instead.
How Do You Achieve the Perfect Muffin Texture?
To ensure your muffins turn out soft and fluffy, pay attention to how you mix the batter. Overmixing can lead to tough muffins. Here’s what to do:
- Mix the wet ingredients until smooth before adding the dry ones.
- Once you combine the wet and dry ingredients, stir gently just until the flour disappears. It’s okay if there are a few lumps.
- Fill the muffin cups about ¾ full to allow room for rising without overflowing.
Following these tips will help you get that light, tender texture everyone loves in muffins!
Delicious Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Time Needed:
This recipe will take about 15 minutes to prepare and 18 to 22 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan. So, plan for approximately 40 minutes total from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. This will evenly distribute all the dry ingredients for your muffins.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar until the mixture is light and fluffy. This will take about 2 to 3 minutes.
4. Mix in Egg and Vanilla:
Add the egg and vanilla extract to the butter mixture. Mix until everything is well combined, creating a lovely creamy base for your muffins.
5. Add Pumpkin Puree:
Now, mix in the pumpkin puree until it’s completely blended with the other ingredients. This will give your muffins that delicious pumpkin flavor and moisture!
6. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet ingredients, stirring gently until just combined. Remember, it’s okay if there are a few lumps—overmixing can make your muffins tough!
7. Prepare Cinnamon Sugar:
In a small bowl, mix together the cinnamon and sugar for the topping. This will add a sweet crunch to the muffins!
8. Fill the Muffin Tins:
Carefully divide the batter evenly among the muffin cups, filling each about ¾ full. This gives them room to rise beautifully.
9. Add the Topping:
Generously sprinkle the cinnamon sugar mixture over the top of each muffin. Don’t be shy—this is what makes them extra special!
10. Bake:
Place your muffin tin in the oven and bake for 18 to 22 minutes. When they’re done, a toothpick inserted into the center should come out clean.
11. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these warm with a little butter spread on top!
These Pumpkin Snickerdoodle Muffins are sure to become a favorite, with their tender pumpkin base, warm spices, and sweet cinnamon crust. Perfect for any autumn day!
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Absolutely! To use fresh pumpkin, you’ll need to cook and puree it first. Peel and chop a small pumpkin, then steam or roast until tender. Blend until smooth and measure out one cup to replace the canned pumpkin puree.
What Should I Do If My Muffins Are Too Dense?
If your muffins turn out too dense, it may be due to overmixing the batter. Be sure to mix the wet and dry ingredients together just until combined. Also, ensure you’re using the correct measurements and not packing the flour too tightly when measuring.
Can I Make These Muffins Ahead of Time?
Yes, you can prepare the batter the night before! Store it in the refrigerator and then bake the next morning. Alternatively, you can bake the muffins in advance and store them at room temperature for up to 2 days or freeze them for longer storage.
What’s the Best Way to Store Leftover Muffins?
To keep leftover muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a plastic bag or container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
