Pumpkin Snickerdoodle Muffins

By Sarah On September 26, 2014 | Updated: October 7, 2024

Pumpkin muffins and snickerdoodles collide in these super soft pumpkin snickerdoodle muffins that are packed with pumpkin and lots of cinnamon sugar on top.

Hello to fall and an extra-warm hello to these pumpkin muffins that come with it!

With all the cinnamon sugar coming with as well. Really, can you ever have enough cinnamon sugar??

Today I’m pairing all the things you love about a snickerdoodle cookie with a soft and fluffy pumpkin muffin and the end result is pretty much fall perfection.

No complicated tricks involved with these muffins today, we’re just mixing up a quick batter, throwing together a 2-ingredient cinnamon sugar, and sending the whole deal off to muffin land.

Which, by the way, is THE place to be.

These Pumpkin Muffins feature…

A soft and fluffy texture
Lots of pumpkin spice flavor and a coating of cinnamon sugar
Ready in minutes with only a handful of ingredients

Making the Pumpkin Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Pumpkin puree
Granulated sugar
Eggs
Vegetable oil
Buttermilk
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Kosher salt
Pumpkin pie spice
Cinnamon

Quick Bread Version

You can easily convert these muffins into a quick bread instead! Use a 9×5 loaf pan for baking and bake bread at 350F 45-50 minutes until a toothpick inserted in center of bread comes out clean.

Tips for Perfect Pumpkin Muffins

Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Use pumpkin puree – make sure you are using pure pumpkin puree, not pumpkin pie filling.
Fill muffin cups to brim with batter – filling cups to the brim will make for tall bakery-style muffins.
Bake muffins at 425F 5 minutes then reduce heat to 375F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

Add chocolate – fold in a handful of semisweet, milk, or white chocolate.
Use more cinnamon sugar – double the cinnamon sugar, fill muffin cups halfway with batter, add half of cinnamon sugar to center, top with the rest of batter, and dust top with remaining cinnamon sugar.
Add nuts – fold in 1/2 cup toasted pecans or walnuts.
Top muffins with a glaze – drizzle cooled muffins with a powdered sugar glaze.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating muffins 15-20 seconds in microwave for serving.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.

One bite of these muffins and you’ll be ready for all things fall! The sweet cinnamon sugar coating is a dream paired with the soft pumpkin interior and don’t even get me started on enjoying one (or 5) of these alongside a hot cup of coffee.

Fall bliss is here!!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch these muffins made step-by-step on Google web stories.

More incredible muffins to try next!

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