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Pumpkin Snickerdoodle Muffins

As the golden hues of fall envelop the kitchen at Fitfoodfunwithann, the air fills with the warm, comforting aroma of Pumpkin Snickerdoodle Muffins. Inspired by the cozy moments shared with friend...
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 16
Calories: 146
Ingredients Method Nutrition Notes

Ingredients
  

Muffins:
  • 15-ounce can (425 g) canned pumpkin
  • 1 cup (212 g) granulated sugar
  • ½ cup (113 g) neutral-flavored oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 (249 g) cups all-purpose or whole wheat flour (see note)
  • 1 tablespoon pumpkin pie spice (see note for substitution)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Snickerdoodle Streusel:
  • ½ cup (71 g) all-purpose flour
  • ¼ cup (53 g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup (57 g) butter, cubed

Method
 

  1. Preheat oven to 350 degrees F. Line muffin tins with paper liners (this recipe makes about 16 muffins).
  2. For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed.
  3. 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.
  4. 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.
  5. Scoop the muffin batter into the prepared liner, filling the muffin cups about 2/3 full (a #20 cookie scoop works great for this).
  6. 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.

Nutrition

Calories: 146kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 281mgFiber: 1gSugar: 17g

Notes

Using canned pumpkin not only adds moisture to the muffins but also infuses them with a rich, earthy flavor that complements the spices beautifully. The natural sugars in the pumpkin caramelize slightly during baking, creating a tender crumb and enhancing the overall sweetness of the muffins.

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