I know what you’re thinking. Pumpkin?? What is happening?!? It is nowhere near fall, and yet I am pulling out a can of the good stuff to make some pumpkin treats.
To be fair, this is practically the only time I can get my hands on a can of pumpkin. As soon as the fall seasons hit, good luck finding a can in your local grocery store. Or any grocery store for that matter. How long does a can of pumpkin last? Maybe I should stock up now for the fall months.
Toronto has been experiencing some major fall weather this past week, so I felt like these muffins were called for, even though the month is saying otherwise.
This is a little embarrassing to admit, but these muffins might be one of the healthiest things I have made in a while. Healthy in the fact that they are not covered in frosting and packed with chocolate. They are only topped with cinnamon sugar.
Baby steps.
You can definitely taste the pumpkin in this recipe. Which is what I look for in a pumpkin recipe. But the pumpkin wasn’t just added for the flavour, it also adds incredible moisture to your cakes/muffins.
This is why pumpkin season is one of my favourite times of the year. And while pumpkin season isn’t happening now, you can always buy canned pumpkins all year round. So let’s make pumpkin season happen every season, okay?
And make snickerdoodle muffins a new trend. I think they are going to be replacing my regular cupcake making for a couple of weeks at least.
Pumpkin Snickerdoodle Muffins Ingredients
- salted butter
- white sugar
- vanilla extract
- eggs
- pumpkin puree
- white flour
- baking powder
- cream of tartar
- salt
- milk
- ground cinnamon
Other Pumpkin Recipes
Like these Pumpkin Snickerdoodle Muffins? Then you will love these other pumpkin recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Pumkpin Snickerdoodle Muffins
Ingredients
Muffins
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1/4 cup milk of choice
Topping
- 1/2 cup granulated sugar
- 2 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Line two muffin pans with paper liners and set aside.
- In a medium bowl, cream together the butter and 1 cup sugar until light and fluffy. Mix in the vanilla, eggs and pumpkin puree until fully incorporated.
- In a separate bowl, mix together the flour, baking powder, baking soda, cream of tartar and salt until fully combined.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Add in the buttermilk and mix until smooth.
- In a small bowl, mix together the 1/2 cup sugar with the cinnamon.
- Scoop the batter evenly in the two muffin pans. Sprinkle the cinnamon sugar evenly on top of the batter.
Notes
I'm totally on board with you here. Every year, I have to remind myself sometime around Halloween tobuy pumpkin pie ingredients. And then, voom, pumpkin vanishes from everyone's mind, but hello – it's not exactly seasonal. It's in a can!
I just noticed a TON of pumpkin at my grocery store the other day. Definitely a good idea to stock up! And I loveee the idea of a pumpkin snickerdoodle muffin. Soo tasty with a cup of coffee 🙂
Sues
Nothing wrong with fall in winter-especially when it's these!
OMG These look and sound absolutely delicious!!
They are so good for the fall months 😉
Yum! Great recipie! I will be making these for the holidays, thanks for the great recipie!
Thanks Ashley. It is so good!