Pumpkin Snickerdoodle Muffins
Servings 12 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.
- 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.
Nutrition
Serving: 1g | Calories: 120kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 120mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
