Description
Seasonal pumpkin snickerdoodle muffins blend warm cinnamon spices with classic cookie charm in a delightful autumn treat. Comfort-packed crumbles dance with rich pumpkin flavor, inviting sweet memories of cozy kitchen moments you’ll want to savor.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350°F and prepare a muffin tin with paper liners, ensuring even spacing.
- Combine all dry ingredients in a large mixing bowl, whisking thoroughly to distribute spices and leavening agents evenly.
- In a separate bowl, use an electric mixer to cream butter and sugars until the mixture becomes pale and develops a fluffy texture, approximately 2-3 minutes.
- Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, stirring until ingredients are completely integrated.
- Gently fold dry ingredients into the wet mixture, mixing with minimal strokes to prevent overmixing and maintain a tender muffin texture.
- Carefully distribute batter into muffin cups, filling each approximately three-quarters full to allow proper rising.
- Generously dust the top of each muffin with a luxurious cinnamon-sugar coating, ensuring complete coverage.
- Place muffin tin in the preheated oven and bake for 20-25 minutes, checking doneness by inserting a toothpick that should emerge clean and dry.
- Allow muffins to rest in the pan for 5 minutes, then transfer to a wire cooling rack to prevent continued cooking and achieve perfect texture.
Notes
- Prevent dense muffins by avoiding overmixing the batter, which can develop gluten and create tough textures.
- Substitute whole wheat flour for a portion of all-purpose flour to boost nutritional value and add a subtle nutty flavor.
- Create a gluten-free version by using a 1:1 gluten-free baking flour blend, ensuring the same tender crumb and delicious taste.
- Enhance moisture by using fresh pumpkin puree instead of canned, which adds more depth and natural sweetness to the muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg