Snickerdoodle Pumpkin Muffins
No one will be able to resist the fabulous mashup of pumpkin pie and snickerdoodle cookies in these delicious Snickerdoodle Pumpkin muffins.
I love food mashups; Pasta pizza, the cronut, brookies and now I have a new one to share with you, the Snickerdoodle Pumpkin muffin.
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!
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Snickerdoodle Pumpkin Muffins
Description
Light and fluffy pumpkin muffins with a sweet cinnamon sugar snickerdoodle swirl.
Ingredients
Muffins
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs, room temperature
- 3/4 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon cinnamon
- 2 teaspoon molasses
Topping
- 3 tablespoons salted butter, melted
- 1 tablespoon maple syrup
- 3 tablespoons granulated sugar
- 3 tablespoons turbinado sugar or brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Set your oven to heat to 325 degrees F. Beat butter and sugar together until light and fluffy, about 5 minutes. Turn the machine off, and add eggs one at a time, beating until smooth after each egg is added, then beat in the pumpkin puree and set aside. Stir the milk and vinegar together in a cup and set aside.
- Whisk together the flour, baking powder, salt, and baking soda in a separate bowl. Slowly beat in the flour mixture a little at a time, then beat in the milk mixture until smooth.
- Scoop 1/2 cup of batter out into a bowl, and mix it with the cinnamon and molasses until smooth. This batter will be your snickerdoodle swirl.
- Fill muffin tin cups 1/4 of the way full with pumpkin batter. With a teaspoon measuring spoon, drop small scoops of snickerdoodle batter into the center of each muffin. Fill muffin cups with more pumpkin batter until 3/4 full. Using a skewer or knife, swirl the snickerdoodle batter around in each cup using a number 8 motion, then swirl from top to bottom at an angle- about 5-7 swirling motions will do.
- Place in the oven and bake for 16-20 minutes, until a toothpick comes out clean from the center muffin. Remove and let cool for 20 minutes while you prepare the topping.
- For the topping: stir melted butter and maple syrup together. In a separate bowl, stir sugars and cinnamon together. When the muffins are cool, brush the tops of each with a generous amount of maple butter. Press the tops of each muffin into the cinnamon-sugar mixture to coat and serve.
