Description
These Pumpkin Snickerdoodle Muffins are not just a treat; they are an experience of warmth, nostalgia, and culinary delight that perfectly captures the essence of fall.
Ingredients
Scale
- 1/2 cup pumpkin purée
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- 2 tbsp melted butter (for coating)
Instructions
- Begin by preheating your oven to 375°F (190°C). This ensures a consistent temperature, allowing the muffins to cook evenly. Simultaneously, line your muffin tin with paper liners or lightly grease each cup with a non-stick spray or butter.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Stir these together until evenly combined, which provides a consistent distribution of flavors in each muffin.
- In another bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, large egg, vanilla extract, and milk. Ensure the mixture is smooth and homogenous, achieving an even base that holds the muffins together.
- Gradually fold the dry ingredient mixture into the wet blend — a technique that prevents over-mixing. Stir just until the two mixtures come together, resulting in a batter that encourages fluffy muffins.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Place the muffin tin in the oven and bake for approximately 18-20 minutes. Use a toothpick to check for doneness; if it comes out clean, they’re ready to be removed from the oven.
- Once out of the oven, let the muffins sit in their tin for about 5 minutes. Meanwhile, stir together the granulated sugar and ground cinnamon for coating. Melt the butter and brush it lightly over each muffin top, and promptly dip into the cinnamon-sugar mix for a perfectly spiced crust.
Notes
Ensure all cold ingredients are at room temperature; this helps the batter to mix uniformly. If the cinnamon-sugar mixture doesn’t adhere well, apply a second coat of butter for a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 180 per muffin
- Sodium: 150 mg
- Protein: 3 grams