AUTUMN PUMPKIN SNICKERDOODLE MUFFINS

This recipe is like a bite right out of fall 🍂

Prep Time: 25 minutes || Bake Time: 25 minutes || Total Time: 50 minutes

Yields: 12 muffins

These muffins are moist but have just the right density; they’re light enough to not feel sick but dense enough that you feel like you’re eating a muffin straight out of a good bakery.

I was honestly quite impressed with this recipe. The muffins came out *perfect* on the first try.

Ingredients

🍁 1 cup sugar
🍁 1 3/4 cups all purpose flour
🍁 1 tsp baking soda
🍁 1/2 tsp salt
🍁 1/2 tsp cream of tartar
🍁 1 tsp ground cinnamon
🍁 1/8 tsp each of nutmeg, allspice, and ground cloves
🍁 1/2 cup (1 stick) butter, melted
🍁 2 eggs
🍁 1 15 oz can of pumpkin purée
🍁 1 tbsp vanilla extract

For the topping:
🍁 1 tbsp cinnamon
🍁 1/3 cup sugar

Create

1. Preheat oven to 375 F. Place muffin liners in muffin tin.
2. Combine the dry ingredients in a medium bowl: flour, sugar, baking soda, salt, cream of tartar, cinnamon, cloves, allspice, and nutmeg. In a small bowl, mix the cinnamon and sugar that you will use to top the muffins.
3. Combine the wet ingredients in a separate bowl: eggs, butter, vanilla extract, and pumpkin purée. Mix until combined well; then add into the dry ingredients and stir until just blended.
4. Scoop the muffin batter into each muffin tin. Top each muffin with about 1 1/2 tsp of cinnamon sugar mixture. Bake the muffins for 23-28 minutes. Let cool and enjoy!

NOTE: You can either let your butter melt to room temperature, or you can heat in the microwave for about 20 seconds. If you use the microwave, just make sure to mix it well with the other wet ingredients to remove any butter chunks.