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5 from 1 vote

Pumpkin Snickerdoodle Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins


  • 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.


Store muffins in an airtight container at room temperature up to 4 days.