Celebrate the cozy flavors of autumn with these Pumpkin Snickerdoodle Muffins. Made with pumpkin puree and warm fall spices—cinnamon, nutmeg, and cloves—these muffins are gently sweetened with maple syrup for a balanced, naturally sweet breakfast or snack.
Pumpkin Snickerdoodle Muffins
When I think of fall, pumpkin and cozy spices are at the top of the list. Even if your autumn arrives late, the season’s flavors always feel worth celebrating—especially in muffin form.
These muffins capture that classic snickerdoodle finish—soft, tender crumb topped with a cinnamon-sugar coating—while adding pumpkin and warm spice for a seasonal twist. They’re simple to prepare and versatile: make them dairy-free or gluten-free with a few easy swaps.
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What does a snickerdoodle taste like?
A snickerdoodle is known for a soft, slightly chewy texture and a generous coating of cinnamon sugar. These muffins mirror that experience: light and tender inside with a sweet, cinnamon-scented topping that delivers the familiar snickerdoodle flavor.
How do you make pumpkin snickerdoodle muffins?
Begin by combining the dry ingredients in a bowl. Stir until evenly mixed, then fold in the wet ingredients. Be careful not to overmix—the batter should be combined with a few gentle folds so the muffins stay light.
Grease a 12-cup muffin tin and portion batter about three-quarters full in each cup. Bake at 350°F until the tops spring back lightly when touched. Let the muffins cool briefly in the pan, then transfer to a wire rack to cool until they can be handled.
While the muffins are still warm but cool enough to touch, prepare the snickerdoodle topping: brush the muffin tops with a small amount of coconut oil (fractionated or melted) and dip into a mix of sugar and cinnamon to create the signature coated finish.
How should you store muffins?
Cool muffins completely, then store at room temperature in a single layer inside a glass container lined with paper towels. Place another paper towel over the muffins to absorb excess moisture and swap the towels if they become damp. Eat within 2–3 days, or freeze for longer storage.
How do you freeze muffins?
After cooling, place muffins in an airtight container or freeze them individually wrapped in a zip-top bag. Thaw at room temperature or warm gently in the oven before serving.
Can I make these pumpkin snickerdoodle muffins dairy free?
Yes. Replace the yogurt with 3/4 cup of a dairy-free milk (such as almond milk) and omit the extra 1/4 cup milk called for in the recipe.
Can I make these muffins gluten free?
Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour, or substitute 2 cups of oats ground into oat flour.
The muffin batter is too dry. How can I fix it?
Add dairy or non-dairy milk a tablespoon at a time until the batter reaches the desired consistency.
Recommended Tools
- Muffin tin
- Wire cooling rack
- Mixing bowls
- Flexible silicone spatula
- Measuring cups and spoons
Try More Muffin Recipes:
Madison’s Pro Sharing Tip:
These muffins are great for sharing. A few ideas:
- Double the batch and bring half to a neighbor.
- Drop off a batch for a new parent who could use an easy snack.
- Pack muffins for a play date—leave off the cinnamon sugar for very young children if preferred.
- Send a few with your partner to work or invite a friend over for coffee and muffins.
Pair these muffins with coffee, a simple fruit salad, or a savory breakfast casserole for a complete brunch spread.
Pumpkin Snickerdoodle Muffins
Ingredients
Pumpkin Snickerdoodle Muffins
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup maple syrup
- ½ cup plain Greek yogurt
- ¼ cup milk
- 2 eggs
Cinnamon Sugar Topping
- ¼ cup sugar or coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
- In a mixing bowl, combine the dry ingredients and stir until evenly distributed.
- Add the wet ingredients and fold gently until the batter is combined; avoid overmixing.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for about 15–20 minutes, until the tops spring back when lightly touched.
- Cool in the muffin tin for 3 minutes, then transfer to a wire rack to cool until warm but handleable.
Cinnamon Sugar Topping
- Mix sugar and cinnamon in a small bowl.
- Brush the warm muffin tops with a little coconut oil, then dip into the cinnamon sugar to coat.
- Allow the coating to set briefly before serving.
Notes
You can make these gluten free by using a 1:1 gluten-free flour or 2 cups of finely ground oats. To make the recipe dairy free, use ¾ cup dairy-free milk instead of yogurt and omit the extra ¼ cup milk.
Nutrition
Calories: 120 kcal |
Carbohydrates: 23 g |
Protein: 4 g
More fall muffin recipes
- Cappuccino Coffee Cake Muffins
- Cinnamon Apple Muffins
- Cranberry Orange Muffins
- Double Chocolate Zucchini Muffins