Love pumpkin muffins AND snickerdoodle cookies? Now you can have them BOTH in one gorgeous muffin! These fall-flavored muffins are sure to become your new favorite way to kick-start the day.
Snickerdoodles and pumpkin muffins could quite possibly be my favorite fall treats in the universe.
Fall food is screaming my name in case you couldn’t tell….
So a few weekends ago, I was in the midst of testing out a pumpkin muffin recipe for the blog, and I just so happened to have some cinnamon sugar handy that was calling my name…
Shucks, what’s a girl to do? Sooo I added some snickerdoodle-y glitz to the top of those muffins…
Which resulted in cookie-flavored pumpkin muffins.
Which ultimately resulted in the cease-of-existence of any previous diet I had going on…
We don’t care though, do we? You and I both know that pumpkin snickerdoodle muffins are worth it.
That’s why we’re friends, ‘yo. 😀
And friends don’t judge their friends for their over-consumption of pumpkin snickerdoodle muffins.
Let’s all just stuff our faces with ALL the muffins, ‘kay?
So let’s talk about what’s all involved in these little balls of snickerdoodle-y pumpkin joy, shall we?
We’ve got snickerdoodle cookie-flavors AND pumpkin who got married and had a muffin baby.
And guys, their baby is pretty dang good. He (she?) is supremely-moist and soft inside. Full of pumpkin ‘n’ spice flavors and topped to within an inch of it’s LIFE with cinnamon-sugar.
Dry pumpkin muffins = Big no-no in my kitchen, so we’ve got several components that contribute a perfectly soft and springy muffin.
P.S. If you’re interested in learning ALL of my best muffin tips, I go into them in detail here.
Obviously the pumpkin puree itself adds a ton of moistness to these muffins, then the coconut sugar, (you could also use brown sugar) just a little bit of oil, and buttermilk help out with the rest.—2 eggs bind everything together and seal the deal that these muffins are gonna have the perfect texture.
Once the batter is in the muffin cups, it’s at this point that I go totally cray with the cinnamon-sugar….the more the merrier. ♥
Sprinkle, sprinkle….dump, DUMP.
Oops…put a little too much on that one….
Um, too much cinnamon-sugar? NEVER.
Okay less talking, more shoveling-in-the-face. (hint, hint)
Let’s eat. 😀
- 1 (15 oz) can pumpkin puree
- 3/4 cup coconut sugar (or brown sugar)
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 tablespoons coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- Preheat oven to 425F. Lightly grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk pumpkin, sugar, eggs, oil, buttermilk, and vanilla until smooth. In a separate large bowl, whisk flour, baking powder, salt, and spices. Gently fold flour mixture into liquid, stirring until just combined. (batter will be quite thick)
- Divide muffin batter evenly between prepared pan and smooth tops. For the topping, combine sugar and cinnamon in a small bowl, then generously sprinkle over muffin batter.
- Bake muffins at 425F 5 minutes then reduce heat to 375F and continue baking an additional 15 minutes, or until a toothpick tests done.
- Cool muffins in pan 5 minutes before transferring to a wire cooling rack. Enjoy muffins warm.
You’ll LURVE my other muffin recipes!