Pumpkin Snickerdoodle Muffins

This muffin recipe, Pumpkin Snickerdoodle Muffins, leans on can, eggs and vanilla extract. It makes 16 muffins and takes about 43 minutes.

• Yield 16 muffins
• Ready in 43 minutes
• Prep 25 minutes
• Cook 18 minutes

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
• 1 tablespoon pumpkin pie spice ( 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

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners (this recipe makes about 16 muffins).
2. For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed.
3. 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.
4. 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.
5. Scoop the muffin batter into the prepared liner, filling the muffin cups about 2/3 full (a #20 cookie scoop works great for this).
6. 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.

Cool the bake on a rack until the crumb sets, then slice.