Pumpkin Snickerdoodle Muffins
User Reviews
5
Pumpkin Snickerdoodle Muffins
Description
The Pumpkin Snickerdoodle Muffins start with combining canned pumpkin, sugar, oil, eggs, and vanilla to create a moist batter. Adding flour, pumpkin pie spice, baking soda, baking powder, and salt provides the proper structure and spice for the muffins. The streusel topping is made by cutting cubed butter into a mixture of flour, sugar, cinnamon, and salt, resulting in a crumbly, cinnamon-tasting layer that bakes to a golden finish atop each muffin.
Baked at 350°F, these muffins develop a tender interior balanced with the slight crunch and sweetness of the streusel. The pumpkin lends moisture and a mild earthiness that complements the cinnamon-heavy snickerdoodle spice blend. Using whole wheat or einkhorn flour can alter texture slightly, producing a denser crumb if measured heavily.
These muffins serve well as a seasonal breakfast or snack, pairing with coffee or tea. The cinnamon streusel offers a pleasant topping contrast without overwhelming the sponge. Substitute homemade pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, allspice, and cloves for a similar flavor profile.
Ingredients
Muffins:
- 15-ounce ounce can pumpkin canned
- 1 cup granulated sugar
- ½ cup canola oil or melted butter
- 2 large egg
- 1 teaspoon vanilla extract
- 1 /4 all-purpose flour or whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Snickerdoodle Streusel:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ cup butter cubed
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
- Use white whole wheat or einkhorn flour for a lighter texture; measure whole wheat flour lightly to avoid dense muffins.
- If pumpkin pie spice is unavailable, combine 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, and a pinch of cloves as a substitute.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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