Pumpkin Snickerdoodle Muffins

These Pumpkin Snickerdoodle Muffins combine the flavor of pumpkin pie with the classic cinnamon-sugar sweetness of a snickerdoodle cookie. 

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Soft, tender, and perfectly spiced, they’re topped with a buttery cinnamon streusel and are a great choice for breakfast, a snack, or dessert. 

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What You'll Need

For the Muffins:

• 2½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup firmly packed light brown sugar

• 2¼ teaspoons baking powder

• 1½ teaspoons ground cinnamon

• 1 teaspoon kosher salt

• ½ teaspoon ground nutmeg

• 1 (15-ounce) can pumpkin purée

• ⅔ cup vegetable oil

• ½ cup whole milk, room temperature

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

For the Snickerdoodle Streusel:

• ½ cup all-purpose flour

• ⅓ cup granulated sugar

• 1¼ teaspoons ground cinnamon

• ½ teaspoon kosher salt

• ¼ cup cold butter, cut into ½-inch cubes

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How to Make It

Make the batter:

1. In a medium bowl, whisk together the flour, sugars, baking powder, cinnamon, salt, and nutmeg.

2. In a large bowl, whisk together the pumpkin, oil, milk, eggs, and vanilla. Gradually fold in the flour mixture until no streaks of flour remain (the batter will still look a little lumpy). Cover with plastic wrap and let rest at room temperature for 30 minutes.

Make the streusel:

1. In a large bowl, stir together the flour, sugar, cinnamon, and salt.

2. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the pieces are pea-size or smaller. Rub the mixture between your fingertips until it resembles wet sand. Freeze for 20 minutes, or until ready to use.

Assemble and bake:

1. Preheat oven to 375°F. Line a standard 12-cup muffin tin with parchment liners.

2. Using a cookie scoop, fill each muffin cup to the rim with batter. Top each with 4–5 teaspoons of the streusel.

3. Bake for 10 minutes, then reduce the oven temperature to 350°F and continue baking until a wooden pick inserted in the center comes out clean, 12–15 minutes more.

4. Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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Tips & Tricks

Can I use canned pumpkin pie filling instead of purée?

Stick with plain pumpkin purée to control sugar and spice.

How should I fill the muffin cups?

Use a cookie scoop to portion the batter evenly and fill each cup to the rim for nicely domed muffins that bake evenly.

How do I store these muffins?

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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Tried these Pumpkin Snickerdoodle Muffins? Comment below and let me know what you think! You might also enjoy Cinnamon Crumb Muffins or Caramel Apple Muffins.

Thanks so much to Stacy for hosting #MuffinMonday, and to all the other amazing bloggers who shared recipes today! Be sure to check out what they made using the links below.

Pumpkin Snickerdoodle Muffins

Ingredients

For the Muffins

• 2½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup firmly packed light brown sugar
• 2¼ teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon kosher salt
• ½ teaspoon ground nutmeg
• 1 (15-ounce) can pumpkin pureé
• ⅔ cup vegetable oil
• ½ cup whole milk, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Snickerdoodle Streusel

• ½ cup all-purpose flour
• ⅓ cup granulated sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon kosher salt
• ¼ cup cold butter, cut into ½-inch cubes

Instructions

1. Make the batter: In a medium bowl, whisk together the flour, sugars, baking powder, cinnamon, salt, and nutmeg.
2. In a large bowl, whisk together the pumpkin, oil, milk, eggs, and vanilla. Gradually fold in the flour mixture until combined and no pockets of flour remain (batter will still be lumpy). Cover with plastic wrap and let stand at room temperature for 30 minutes.
3. Make the streusel: In a large bowl, stir together the flour, sugar, cinnamon, and salt. Using a pastry blender or two forks, cut in the cold butter until pieces are pea-size or smaller. Pinch and rub the butter into the dry ingredients with your fingertips until the mixture resembles wet sand. Freeze for 20 minutes or until ready to use.
4. Assemble and bake: Preheat oven to 375°F. Line a standard 12-cup muffin tin with parchment liners. Using a cookie scoop, fill each muffin cup to the rim with batter. Top each with 4–5 teaspoons of the Snickerdoodle Streusel.
5. Bake for 10 minutes, then reduce the oven temperature to 350°F and continue baking until a wooden pick inserted in the center comes out clean, 12–15 minutes more. Let muffins cool in the pans for 15 minutes, then remove and cool completely on a wire rack.

Notes

Slightly adapted from: https://bakefromscratch.com/pumpkin-snickerdoodle-muffins/

Recommended Products

Wilton Perfect Results Muffin Pan

OXO large cookie scoop

Other recipes you may enjoy:

Pumpkin Zucchini Chocolate Chip Muffins

Ginger Pear Muffins

pumpkin snickerdoodle muffins recipe, soft pumpkin muffins with cinnamon streusel, easy pumpkin breakfast muffins

Breakfast, Muffins, Pumpkin Recipes, Fall Recipes, Dessert, Snack

American

• Banana Oreo Muffins from A Messy Kitchen
• Chunky Monkey Muffins from A Day in the Life on the Farm
• Coconut Bran Muffins from Karen's Kitchen Stories
• Double Chocolate Guinness Muffins from Food Lust People Love
• Pumpkin Snickerdoodle Muffins from Jolene's Recipe Journal

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