Go Back
golden pumpkin muffins with crackly cinnamon-sugar tops in a wide horizontal shot, resting on a cooling rack over a rustic wooden table with a small pumpkin nearby, soft autumn light, shallow depth of field, landscape orientation

Pumpkin Snickerdoodle Muffins

Moist pumpkin muffins with a crunchy cinnamon crust and a drizzle of glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 2 tbsp granulated sugar for topping
  • 1 tsp ground cinnamon for topping

Method
 

  1. Line a muffin tin and heat the oven to 350F.
  2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together.
  3. In another bowl, whisk the pumpkin, both sugars, oil, and eggs until smooth.
  4. Fold the dry ingredients into the wet just until combined.
  5. Divide the batter among the liners and sprinkle the cinnamon-sugar topping over each.
  6. Bake 20 to 22 minutes until a toothpick comes out clean, then cool on a rack.

Notes

Use pure pumpkin puree, not pumpkin pie filling.