No one will be able to resist the fabulous mashup of pumpkin pie and snickerdoodle cookies in these delicious Snickerdoodle Pumpkin muffins.
Snickerdoodle cookies have been around for quite some time, originating in the 1800s as spices and refined sugar became more readily available to the average home cook. But no one seems to know where the funny name originated!
These deliciously fluffy muffins will surely satisfy any baking-itch or pumpkin craving you may be having. The snickerdoodle swirl is so fun!
The Best Way to Make Pumpkin Muffins
Just remember to “Whip it….. whip it good! Da da da da da….. Taking the time to allow your butter and eggs to come to full room temperature will ensure that they whip up light and fluffy, which translates to the muffins themselves being light and fluffy also!
Once your batter is whipped up, you’ll simply remove some and mix cinnamon and molasses into it to form the snickerdoodle ‘swirl’ batter. Dollop a bit into each muffin and swirl around with a toothpick to make it look pretty!
You will love the Sparkly Snickerdoodle Sugar Topping
Brush the tops of baked and cooled Snickerdoodle Pumpkin Muffins with melted maple butter. Just slather it on and let it soak in. It’s delicious!
Press the tops of each muffin into a lovely mixture of granulated sugar, cinnamon, and Turbinado sugar (or brown sugar if you can’t find Turbinado).
My whole family had these eaten within an hour. They are fun to make, fun to eat, and would make a lovey gift to share!
I know you’ll love these muffins- be sure to rate and review the recipe, I love the feedback! Enjoy!Print