Pumpkin Snickerdoodle Muffins
Celebrate the fall season with Pumpkin Snickerdoodle Muffins! These muffins have pumpkin, fall spices like nutmeg, cinnamon and cloves, plus they are sweetened with only maple syrup. Make these muffins for a perfect breakfast or snack.
Pumpkin Snickerdoodle Muffins
When I think of fall, I think of pumpkin.
And fall spices. Nutmeg, cinnamon, cloves.
Even though we have a really late fall in Arizona (try early November), by the first of September I am ready for fall baking. All the apple and all the pumpkin recipes, please.
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So, if you're ready for all the pumpkin recipes, too, you're going to love these Pumpkin Snickerdoodle Muffins.
If you're wanting a sweeter pumpkin treat, I'm sure you'll love these pumpkin cupcakes!
What does a snickerdoodle taste like?
Snickerdoodle is typically a cookie that is soft and chewy, rolled in cinnamon sugar. These muffins are light, soft and topped with cinnamon sugar, just like a traditional snickerdoodle cookie.
How do you make pumpkin snickerdoodle muffins?
Take a mixing bowl and add the dry ingredients to it. Use a wooden spoon or flexible silicone spatula to combine the dry ingredients.
Then add in the wet ingredients and mix everything together, being careful not to over mix the batter. Fold over the batter to mix in the dry ingredients.
Grease a muffin tin with cooking spray and use a measuring cup to add batter to the muffin tin. Bake at 350° for 20-22 minutes, until muffins bounce back when gently touched.. Allow the muffins to cool in pan for 3 minutes, then move to a wire cooling rack, let them cool until they are able to be handled.
Once the muffins are cooled enough to touch, get your snickerdoodle toppings ready. You'll need a small bowl with coconut oil (fractionated or melted first) and a bowl combining ¼ cup sugar and ½ teaspoon cinnamon. Use a basting brush to brush coconut oil onto the muffins. Then dip them into the cinnamon sugar mixture.
How should you store muffins?
Let muffins cool completely on a wire cooling rack. Then line a large glass storage container with paper towels and place cooled muffins on top. Then place another paper towel on top. This helps the muffins from getting too moist and spoiling. Change out paper towels if they become moist. Store at room temperature and eat within 2-3 days. If they aren't going to be eaten within that time, I recommend freezing them instead.
How do you freeze muffins?
Let muffins cool completely, then store in an airtight container. Then individually wrap muffins or freeze a batch of them in a zip top bag. Thaw at room temperature or reheat in oven to thaw.
Can I make these pumpkin snickerdoodle muffins dairy free?
Sure! Instead of using yogurt, just use an extra ¾ cup almond milk or non-dairy milk of your choice.
Can I make these muffins gluten free?
Yes! Just use a 1-1 gluten free flour. Alternatively, you can use 2 cups of oats, ground into a flour using a food processor.
The muffin batter is too dry. How can I fix it?
Add a tablespoon of milk at a time until the batter is the right consistency.
Recommended Tools
- Muffin Tin
- Wire Cooling Rack
Mixing Bowls- Flexible Silicone Spatula
- Aluminum Free Baking Powder
- Glass Liquid Measuring Cup
- Vanilla Extract
- All Purpose Flour
- Old Fashioned Rolled Oats
Try More Muffin Recipes:
Love the idea of Pumpkin Snickerdoodle Everything?
Try these other pumpkin snickerdoodle recipes!
More fall muffin recipes
- Cappuccino Coffee Cake Muffins
- Cinnamon Apple Muffins
- Cranberry Orange Muffins
- Double Chocolate Zucchini Muffins
Pumpkin Snickerdoodle Muffins
Ingredients
Pumpkin Snickerdoodle Muffins
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup maple syrup
- ½ cup plain greek yogurt
- ¼ cup milk
- 2 eggs
Cinnamon Sugar Topping
- ¼ cup sugar or coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°. Grease a 12 count muffin tin and set aside.
- Add in wet ingredients and fold over the batter until flour mixture is mixed in, being careful not to over mix.
- Use a scoop to pour muffin batter into greased muffin tins, about ¾ of the way full.
- Bake for 15-18 minutes, until muffins bounce back when gently touched.
- Cool in muffin tin for 3 minutes, then remove from tin and cool on wire cooling rack.
Cinnamon Sugar Topping
- In a bowl, mix together sugar and cinnamon.
- Once muffins are cool enough to handle (but are still warm), use a basting brush to cover muffin top with coconut oil.
- Then dip the muffin into the cinnamon sugar to coat the top.
Just drinking my coffee before I go to work over here. Would gladly have some 🙂
MADISON. I need these muffins in my life immediately! So perfect for the fall weather we've been feeling here in Dallas and for the coming months. Nicely done!
We will be making these a few times this fall!
Oh my gosh, I love everything about these!
These muffins look fabulous! I love the little bit of crunch on the top from the sugar, and pumpkin helps keeps baked goods so nice and moist. Scrumptious!