Pumpkin Snickerdoodle Muffins
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5.0
114 reviews
Excellent
Pumpkin Snickerdoodle Muffins
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Muffins:
- 15-ounce 15-ounce can canned pumpkin
- 1 1 cup granulated sugar
- ½ ½ cup neutral-flavored oil or melted butter
- 2 2 large eggs
- 1 1 teaspoon vanilla extract
- 1 1 3/4 cups all-purpose or whole wheat flour (see note)
- 1 1 tablespoon pumpkin pie spice (see note for substitution)
- 1 1 teaspoon baking soda
- 1 1 teaspoon baking powder
- ½ ½ teaspoon salt
Snickerdoodle Streusel:
- ½ ½ cup all-purpose flour
- ¼ ¼ cup granulated sugar
- 1 ½ 1 ½ teaspoons ground cinnamon
- ¼ ¼ teaspoon salt
- ¼ ¼ cup butter, cubed
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Instructions
- Preheat oven to 350 degrees F. Line muffin tins with paper liners (this recipe makes about 16 muffins).
- For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed.
- Add the flour, pumpkin pie spice (or other spices - see note below), baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
- For the streusel, in a medium bowl, stir together the flour, sugar, cinnamon and salt. Add the butter cubes and cut in with a pastry blender, two knives, or a fork, until the mixture is evenly combined and crumbly.
- Scoop the muffin batter into the prepared liner, filling the muffin cups about 2/3 full (a #20 cookie scoop works great for this).
- Divide streusel evenly over the muffin batter (about 1 tablespoon streusel per muffin, give or take). Bake the muffins for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on a cooling rack.
Notes
- Flour: if using whole wheat flour, measure with a light hand so the muffins aren't dense. I prefer using white whole wheat or einkhorn wheat flour.
- Pumpkin Pie Spice Substitution: if you don't have pumpkin pie spice on hand, use the following spices and amounts instead. 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, pinch cloves.
Nutrition Information
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Serving
1 muffin
Calories
146kcal
(7%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
23mg
(8%)
Sodium
281mg
(12%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 146kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 281mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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