Go Back
- 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt For these muffins, I combine both all-purpose and whole wheat flour. The all-purpose flour gives a soft texture, while the whole wheat adds a nice nutty flavor. Baking powder and baking soda help the muffins rise, making them light and fluffy. The spices—cinnamon, nutmeg, and ginger—bring out that warm pumpkin flavor we all love. - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar (for rolling) - 1 large egg - 1 teaspoon vanilla extract - 1 cup pumpkin purée (canned or fresh) - 1/4 cup buttermilk (or milk with a splash of vinegar) I use unsalted butter to control the saltiness. Creaming the butter with brown sugar adds moisture and depth. The egg binds everything together. Vanilla extract enhances the flavor, while the pumpkin purée adds moisture and a rich taste. I often use buttermilk for its tangy flavor, which complements the spices. - 1 tablespoon sugar and 1 teaspoon cinnamon (for topping) I mix sugar and cinnamon to create a sweet topping. Sprinkling this mix on top adds a crunchy texture and extra flavor. It looks nice and makes these muffins even more tempting! - Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. - In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this bowl aside. - In a large bowl, cream the softened butter and brown sugar together. Mix for about 2-3 minutes until it is light and fluffy. - Next, add the granulated sugar, egg, and vanilla extract to the butter mixture. Beat until everything blends well. - Now, mix in the pumpkin purée until it is smooth. Add the buttermilk and mix just until combined. - Using a scoop or spoon, fill each muffin cup about 2/3 full with batter. - In a small bowl, combine the granulated sugar with 1 tablespoon of sugar and 1 teaspoon of cinnamon. Sprinkle this mix generously over each muffin. - Bake in your preheated oven for 18-20 minutes. Check if a toothpick comes out clean when inserted into the center. - Allow the muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. To get a great muffin, avoid overmixing the batter. When you mix the wet and dry ingredients, do it gently. Stop mixing when you still see some lumps. This keeps the muffins fluffy. Use room temperature ingredients to help the batter mix better. You can add fun extras to your muffins. Chopped nuts or chocolate chips can bring new flavors. Try walnuts or pecans for a nice crunch. You can also increase the spices if you want a bolder taste. More cinnamon or nutmeg can really make these muffins pop. Enjoy your pumpkin spice muffins warm from the oven. They taste great with a dollop of whipped cream on top. Pair them with your morning coffee or tea for the best experience. A sprinkle of extra cinnamon on top adds a festive touch. These muffins can be a lovely treat at breakfast or a snack anytime! {{image_2}} You can make these muffins gluten-free by using almond flour. Just swap the all-purpose flour with an equal amount of almond flour. This change keeps the muffins moist and delicious. For vegan pumpkin snickerdoodle muffins, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens, then add it to your batter. Use a plant-based butter instead of regular butter for a tasty vegan treat. For a fun twist, add cranberries or raisins to your batter. These fruits bring a sweet and tart flavor that pairs well with pumpkin spice. You can also use Halloween-themed toppings. Try adding candy corn or spooky sprinkles on top of the muffins. This adds color and excitement, especially for kids! You can choose between mini muffins and regular-sized muffins. Mini muffins bake faster, so check them at about 12-15 minutes. Regular muffins take about 18-20 minutes to bake. Always check for doneness with a toothpick. If it comes out clean, your muffins are ready! Adjusting the size can make for a fun presentation and easier portioning for parties or snacks. To keep your Pumpkin Spice Snickerdoodle Muffins fresh, store them in an airtight container. This will help maintain their moist texture. You can keep them at room temperature for about 2 to 3 days. If you live in a humid area, refrigeration may be a better choice to prevent mold. However, this can dry out the muffins. If you want to save some muffins for later, freezing is a great option. Allow the muffins to cool completely first. Then, wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer. When you're ready to enjoy them, thaw the muffins in the fridge overnight. For a warm treat, reheat them in the oven for about 10 minutes at 350°F. Homemade muffins are best enjoyed fresh, but they can last a bit longer. Expect them to stay good for 2 to 3 days at room temperature. If you see any mold or they smell off, it’s best to toss them. Always check for signs of spoilage before eating. Yes, you can use fresh pumpkin. Just be sure to cook it first. Bake or steam your pumpkin until soft. Then, mash it and strain out any extra liquid. This helps keep your muffins from getting too wet. Fresh pumpkin gives a nice flavor. It may take more time, but the taste is worth it. To make these muffins healthier, here are some tips: - Substitute half of the all-purpose flour with whole wheat flour. - Use less sugar; try cutting the brown sugar by a quarter. - Swap unsalted butter for unsweetened applesauce. - Add nuts or seeds for extra nutrients. These changes help boost fiber and reduce calories. If your muffins do not rise, check your leavening agents. Make sure your baking powder and baking soda are fresh. They lose power over time. Another reason could be overmixing the batter. Mix just until combined. This keeps the muffins light and fluffy. Yes, you can make the batter ahead of time. Prepare the batter and store it in the fridge. Use it within 24 hours for best results. When ready to bake, let the batter sit at room temperature for about 15 minutes. This helps it bake evenly. ![Pumpkin Spice Snickerdoodle Muffins](URL_TO_IMAGE) ![Finished Muffins](URL_TO_ANOTHER_IMAGE) Full Recipe - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar (for rolling) - 1 large egg - 1 teaspoon vanilla extract - 1 cup pumpkin purée (canned or fresh) - 1/4 cup buttermilk (or milk with a splash of vinegar) - 1 tablespoon sugar and 1 teaspoon cinnamon (for topping) Enjoy your baking! You now have a complete guide for making pumpkin spice muffins. We covered dry and wet ingredients, tips for texture, and baking best practices. Remember, adding nuts or adjusting spices can boost flavor. Enjoy your muffins fresh or consider freezing some for later. Keep an eye on storage to maintain quality. With these steps, you can create delicious muffins every time. Happy baking!

Pumpkin Spice Snickerdoodle Muffins

Indulge in the warm flavors of fall with these Pumpkin Spice Snickerdoodle Muffins! These delightful treats combine the cozy taste of pumpkin and spices with a sweet cinnamon sugar topping. Perfect for breakfast or a tasty snack, they are easy to make and irresistibly delicious.Enjoy every bite of this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar (for rolling)

1 large egg

1 teaspoon vanilla extract

1 cup pumpkin purée (canned or fresh)

1/4 cup buttermilk (or milk with a splash of vinegar)

1 tablespoon sugar and 1 teaspoon cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

        Add the granulated sugar, egg, and vanilla extract to the butter mixture. Beat until well combined.

          Mix in the pumpkin purée until smooth, then add the buttermilk, mixing just until combined.

            Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix; lumps are fine.

              In a small bowl, combine the granulated sugar with 1 tablespoon of sugar and 1 teaspoon of cinnamon for the topping.

                Using a scoop or spoon, fill each muffin cup about 2/3 full with batter. Sprinkle the cinnamon sugar topping generously over each muffin.

                  Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 min | Total Time: 35 min | Servings: 12 muffins

                        - Presentation Tips: Serve warm with a dollop of whipped cream on top, or as a delightful accompaniment to your morning coffee. You can also sprinkle a pinch of extra cinnamon on top for a festive touch!