PUMPKIN SNICKERDOODLE MUFFINS. I’m welcoming fall today. Finally! These pumpkin snickerdoodle muffins are perfect for the season. Lightly sweetened pumpkin muffins topped with a cinnamon-sugar mixture. And they are most definitely tender and the ‘M’ word that everyone hates so much. The secret to these pumpkin snickerdoodle muffins is the addition of cream of tartar and a generous sprinkle of cinnamon sugar on top right before we place them in the oven. And that 25 minutes of baking time is murder because the whole place smells likes fall. No need for a candle, just make pumpkin snickerdoodle muffins; instead, it’s undoubtedly rewarding in more ways than one. I can’t believe I goofed so big as to share a very summery cucumber salad on Monday aka the first day of PSL season! That’s just terrible planning on my part. I bring yummy fall-scented muffins today, so I genuinely hope that you’ll forgive me. Have you seen the Cruella Deville meme where she’s got her hands on a sharing wheel driving headfirst into an impossible situation? That’s been me this past week. I might be coming in late, but I’m totally coming in hot with these pumpkin snickerdoodle muffins. How many ways are there to make a pumpkin muffin? I’m not exactly sure, but for all of our sakes, I’m willing to find at least another 100 ways to make them. I know, it’s a selfless task, but someones got to do it, and I think I’m up for the job. If you’re into the chai-spice and cheesecake scene, I made these muffins last year, and we devoured them in no time. And if you think this is going to be the last of the pumpkin recipes, I say think again. I’m working on another new pumpkin bread recipe that is just seconds away from perfect. When I get it to where I’m wanting to go with it, it will be the mic drop of all pumpkin bread for sure.
What do you need to make pumpkin snickerdoodle muffins?
All-purpose flourGranulated sugarLight brown sugarCream of tartarLeavening agentsGround spicesEggsPumpkin pureeMelted butterVanilla extract
What’s the topping for snickerdoodle pumpkin muffins?
Ground cinnamon Granulated sugar
Can I use pumpkin pie filling to make these muffins?
Unfortunately, no. Pumpkin pie filling is very different from pumpkin puree. Pie filling contains added sugar as well as spices so your muffins will end up being overly sweet, overly spiced, and they may not bake as beautifully because of the added moisture. For best results, I suggest using pure pumpkin puree for this muffin recipe.
How to make the best pumpkin snickerdoodle muffins
How long will these pumpkin snickerdoodle muffins last?
My experience with muffins is that they hold up pretty well for 3-4 days. It’s still really hot in Texas, so I usually pop them into the refrigerator after day two because the moist muffins don’t do well in the humidity here! Usually, I bake a batch and send some to family and friends and keep just enough around for us to eat in a day or two.
Can you freeze a batch of these muffins?
Yes, you can freeze these muffins! I would allow them to cool to room temperature and then pop them into a zip-top bag and freeze for up to 3 months. Just let them defrost in the refrigerator overnight, and they should be ready to enjoy in time for breakfast! I do find that the sugar on top doesn’t hold up to freezing, it does dissolve into the muffins so you won’t necessarily get that same crunch you get when the muffins are fresh. But taste-wise they are just as delicious! Pumpkin muffins are going to be on repeat for the remainder for the year over here. Cheers to pumpkin spice season!
Make sure you allow the butter to cool before adding in the eggs otherwise you’ll end up with scrambled eggs!
