Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Snickerdoodle Pumpkin Muffins


Description

Light and fluffy pumpkin muffins with a sweet cinnamon sugar snickerdoodle swirl.


Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.