Pumpkin Snickerdoodle Muffins
Ingredients
Muffins:
- 15-ounce can (425 g) canned pumpkin
- 1 cup (212 g) granulated sugar
- ½ cup (113 g) neutral-flavored oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 (249 g) cups all-purpose or whole wheat flour (see note)
- 1 tablespoon pumpkin pie spice (see note for substitution)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Snickerdoodle Streusel:
- ½ cup (71 g) all-purpose flour
- ¼ cup (53 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ cup (57 g) butter, cubed
Instructions
- Preheat oven to 350 degrees F. Line muffin tins with paper liners (this recipe makes about 16 muffins).
- For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed.
- Add the flour, pumpkin pie spice (or other spices - see note below), baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
- For the streusel, in a medium bowl, stir together the flour, sugar, cinnamon and salt. Add the butter cubes and cut in with a pastry blender, two knives, or a fork, until the mixture is evenly combined and crumbly.
- Scoop the muffin batter into the prepared liner, filling the muffin cups about 2/3 full (a #20 cookie scoop works great for this).
- Divide streusel evenly over the muffin batter (about 1 tablespoon streusel per muffin, give or take). Bake the muffins 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.
Notes
Flour: if using whole wheat flour, measure with a light hand so the muffins aren't dense. I prefer using white whole wheat or einkhorn wheat flour.
Pumpkin Pie Spice Substitution: if you don't have pumpkin pie spice on hand, use the following spices and amounts instead. 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, pinch cloves.