Pumpkin Snickerdoodle Muffins

5 from 1 vote

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

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 262kcal

Ingredients

1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice

Cinnamon Sugar

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 425F. Line a 12-cup muffin pan with liners or lightly grease. Set aside.
In a large bowl, whisk pumpkin, sugar, eggs, oil, buttermilk, and vanilla until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Gently fold flour mixture into liquid mixture until batter is just combined.
Divide batter between prepared muffin cups, filling cups to brim with batter. Set aside for a moment.

Cinnamon Sugar

In a small bowl, combine sugar and cinnamon. Sprinkle evenly over muffin batter.
Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 15-20 minutes until a toothpick inserted in center of muffin comes out clean.
Allow muffins to cool completely on a wire cooling rack. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.

Nutrition