These pumpkin snickerdoodle muffins are incredible! A perfect, fluffy pumpkin muffin + cinnamony buttery streusel. YUM!
Yes, it’s time to make room in your life for one more pumpkin muffin. I promise you’ll be happy you did.
These pumpkin snickerdoodle muffins are all the best flavors of fall wrapped up in one amazingly cute and tasty little muffin.
Pumpkin Muffin Batter
Modeled after these best-ever pumpkin chocolate chip muffins, the batter is straightforward.
Even better, we’re using the entire can of pumpkin so you don’t have half a can of pumpkin puree staring balefully back at you pleading for a purpose.
Pumpkin muffin batter:
- canned pumpkin
- oil or melted butter
- eggs + vanilla
- flour + b. soda + b. powder
- pumpkin pie spice OR handy little list of easy pantry substitutions
Pro Tip: if you don’t have pumpkin pie spice, use the following recipe for every tablespoon of pumpkin pie spice needed. 1 3/4 teaspoons cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon ground ginger + 1/4 teaspoon allspice + pinch cloves.
Stir just until that batter has no evidence of dry streaks. Don’t over mix! (I know you know that already.)
While the cinnamon in the muffin batter definitely helps along the snickerdoodle profile of these muffins, it is the streusel that really screams “SNICKERDOODLE!”
(And if you aren’t actually really a snickerdoodle cookie lover, like, ahem, me, don’t worry, I think you’re still going to love these muffins.)
Snickerdoodle Streusel: cinnamon + sugar + butter + flour.
Streusel is the food of the gods and this cinnamony version is other-worldly.
Muffin to Streusel Ratio
Fill the muffin cups about 2/3 full and then top with a heaping tablespoon of streusel.
These pumpkin muffins dome beautifully!
And because the streusel is strategically built with just the right amount of butter and flour, it sticks to the muffins exactly like it was told to do.
A Few Notes
- The recipe makes 16 muffins. If you only have one 12-cup muffin tin, the remaining batter is fine to rest on the counter waiting to bake in the second batch.
- The recipe can easily be halved…or doubled.
- I haven’t tried freezing these, but it should work fine albeit the streusel softening and maybe getting a little messy post-defrost.
- As noted below, whole wheat flour works great in these muffins and the heartiness and texture compliments the pumpkin flavor. If using whole wheat, I prefer white whole wheat or einkhorn wheat flour. Measure with a light hand so the muffins aren’t dense.
- The streusel will soften a bit if the muffins are stored in a covered container or bag. There’s no way around this, especially if you’re storing leftovers for the next day. They are still terribly delicious (the muffins stay moist – sorry – for days).
I am powerless in the face of most muffins, but even still, these pumpkin snickerdoodle muffins are special.
The streusel is a little bit buttery and a little bit crunchy which is a stellar companion to the soft fluffiness of the pumpkin muffin.
I can’t wait for you to try them!
One Year Ago: Scotcheroos New and Improved
Two Years Ago: Skillet Sweet Potato Black Bean Burrito Bowls
Three Years Ago: Buttery Pull Apart Bundt Bread
Four Years Ago: Thin and Chewy Toffee Bits Cookies
Five Years Ago: Pumpkin Cream Cheese Muffins
Six Years Ago: Double Chocolate Chunk Muffins
Seven Years Ago: White Bean Chicken Chili
Eight Years Ago: Classic Slow Cooker Chili
Nine Years Ago: White Texas Sheet Cake
Ten Years Ago: Cheesecake Rice Pudding Plus a Chocolate Version!
Pumpkin Snickerdoodle 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
- ½ cup (71 g) all-purpose flour
- ¼ cup (53 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ cup (113 g) butter, cubed
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.
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.
Serving: 1 muffin, Calories: 146kcal, Carbohydrates: 21g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 281mg, Fiber: 1g, Sugar: 17g
Recipe Source: from Mel’s Kitchen Cafe
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.