Friday, November 11, 2022

Pumpkin Snickerdoodle Muffins

Just look at these beauties! Pumpkin muffins (one of the best ideas ever) are topped with a cinnamon sugar, or as we could say, Snickerdoodle!, streusel. You will be hard pressed to find a better fall inspired breakfast or coffee snack.

This recipe combines a couple of my favorite things. Perhaps I have already given it away with the exclamation points but pumpkin! snickerdoodle! combined in a muffin! I love muffins because they are an excuse to eat cake for breakfast. 

This recipe is so easy to whip up - you just need two bowls, all the ingredients, a whisk and a spatula. And if you're fancy (or uncoordinated like me sometimes!) you could use a cookie scoop for measuring out the batter. But that's it! No fancy tools required, and hardly any time required. This recipe is fast and easy and OH SO DELICIOUS.

Get in that Thanksgiving spirit and make these muffins!

Pumpkin Snickerdoodle Muffins

1 - 15 oz. can pumpkin
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla extract
1 3/4  cups flour 
1 Tbsp. pumpkin pie spice 
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

1/2 cup flour
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup butter, cubed

In a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain. Fill paper-lined muffin cups with the batter, about 2/3 full for each. (This recipe makes about 16 muffins.)

In a medium bowl, stir together the flour, sugar, cinnamon and salt. Add the butter cubes and cut in with a pastry blender, a fork, or your fingers, until the mixture is evenly combined and crumbly.

Divide streusel evenly over the muffin batter. Bake the muffins at 350 for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on a cooling rack. Store any leftovers in a covered container at room temperature.

Recipe Source: Mel's Kitchen Cafe

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