This is fall in a muffin: pumpkin and snickerdoodle mixed into one. So easy to make!
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.
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
What you'll need:
- 1 cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoon cream of tartar
- 1/2 teaspoons salt
- 1/4 cup milk
- 1/2 cup white sugar
- 2 Tablespoons cinnamon
- 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, mi 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.
- Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the centre comes out clean.
Adapted from Heather Christo