These Pumpkin Snickerdoodle Muffins are soft, spiced treats that blend pumpkin and warm cinnamon together. They’re perfect for cozy mornings or sweet snacks!
Trust me, the scent of these muffins baking is heavenly! I love topping them with a sprinkle of extra cinnamon sugar. It makes them feel extra special, don’t you think?
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the muffins. If you need a gluten-free version, try a 1:1 gluten-free flour blend. I’ve tried both, and the texture works well either way!
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade puree from roasted pumpkin. It adds a fresh flavor. Just make sure it’s smooth!
Sour Cream or Greek Yogurt: Both add moisture and richness. I prefer Greek yogurt for the added protein, but you could also use buttermilk or applesauce in a pinch.
Spices: Cinnamon, nutmeg, and ginger create the cozy flavors here. If you don’t have nutmeg, you can skip it or use allspice instead.
How Do I Ensure My Muffins Are Perfectly Fluffy?
A key factor for fluffy muffins is not overmixing the batter! Overmixing can lead to dense muffins. Here are my tips:
- Mix until just combined; lumps are okay.
- Make sure your butter is softened well. If it’s cold, it won’t cream properly.
- Use room temperature ingredients for better incorporation and rise.
- Don’t let your batter sit too long before baking; it’s best when fresh!
Following these tips will help you achieve beautifully fluffy Pumpkin Snickerdoodle Muffins every time! Enjoy your baking!
How to Make Pumpkin Snickerdoodle Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for topping
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup sour cream or Greek yogurt
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, let your muffins cool for about 5 minutes in the pan before transferring them to a wire rack. So overall, you’ll be enjoying these delightful muffins in just under an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners for easy removal or grease it well with butter or cooking spray. This will help prevent sticking and make cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This helps to ensure the leavening agents and spices are evenly distributed throughout the muffins. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with 1 cup of sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s a crucial step that adds air into your batter for fluffy muffins!
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the creamed butter and mix until well combined. This will bring a lovely flavor and moisture to your muffins.
5. Incorporate the Pumpkin and Sour Cream:
Now, stir in the pumpkin puree and sour cream until everything is smooth. You’re going to love how creamy this mixture looks!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Remember, do not overmix! A few lumps are perfectly okay, and this helps keep your muffins nice and tender.
7. Prepare the Cinnamon-Sugar Topping:
In a small bowl, mix together the 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. This mixture will give your muffins that delicious snickerdoodle flavor on top!
8. Fill the Muffin Tin:
Now it’s time to divide the batter evenly among the muffin cups. Fill each about ¾ full for the best rise. You can use a cookie scoop for neat and easy portioning.
9. Add the Cinnamon-Sugar Topping:
Generously sprinkle the cinnamon-sugar mixture over the top of each muffin before baking. This creates a sweet and crunchy topping that everyone will love!
10. Bake Your Muffins:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
11. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. These muffins are perfect warm out of the oven, or you can store them in an airtight container for later. Enjoy your delicious Pumpkin Snickerdoodle Muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a pumpkin, scoop out the flesh, and puree it until smooth. Just ensure it’s well-drained to avoid excess moisture in your muffins.
What Can I Substitute for Sour Cream?
You can use Greek yogurt as a great substitute for sour cream. If you want a lighter option, buttermilk works well too! Just keep in mind that it may alter the texture slightly.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag, and they’ll keep well for up to 3 months. Just thaw at room temperature or reheat in the oven!
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Definitely! Feel free to fold in your favorite mix-ins, such as chocolate chips, chopped nuts, or even dried fruit. Just keep the total mix-ins to about ½ cup so the muffins maintain their texture.