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.
Preheat the oven to 350°. Grease a 12 count muffin tin and set aside.
In a mixing bowl, mix together dry ingredients using a wooden spoon or flexible silicone spatula.
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.
Notes
You can make these gluten free by using a 1-1 gluten free flour or using 2 cups of oats, finely ground.To make this recipe dairy free, use ¾ cup of your choice of dairy free milk in place of the yogurt. Skip the additional ¼ cup milk in this case.