Pumpkin Snickerdoodle Muffins

An inviting blend of warm  spice and delicately sweet , these Pumpkin Snickerdoodle Moffer a punched-up autumn flavor profile. Best of all, the stir-together batter can be whipped up in a flash and the  Streusel can be made ahead, supplying the perfect baked good when you need to make something delicious on the fly.

  • 2½ cups (313 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar, plus more for sprinkling
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2¼ teaspoons (11.25 grams) baking powder
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) ground nutmeg
  • 1 (15-ounce) can (425 grams) pumpkin pureé
  • ⅔ cup (149 grams) vegetable oil
  • ½ cup (120 grams) whole milk, room temperature
  • 3 large eggs (150 grams), room temperature
  • Snickerdoodle Streusel (recipe follows)
  1. In a medium bowl, whisk together flour, sugars, baking powder, cinnamon, salt, and nutmeg.
  2. In a large bowl, whisk together pumpkin, oil, milk, and eggs. Gradually add flour mixture, folding until combined and no flour pockets remain. (Batter will still be lumpy.) Cover with plastic wrap, and let stand at room temperature for 30 minutes.
  3. Preheat oven to 375°F (190°C). In a checkerboard-like pattern, butter every other well of 2 (12-cup) muffin pans. (See Notes.) Sprinkle sides and bottoms of buttered wells with granulated sugar, tapping out any excess. (Alternatively, line muffin cups with paper liners.)
  4. Spoon 7½ tablespoons (121 grams) batter into each prepared muffin cup. (Muffin wells will be extremely full, but batter will bake beautifully.) Sprinkle Snickerdoodle Streusel on top of batter (4 to 5 teaspoons or 15 grams each).
  5. Bake for 10 minutes; reduce oven temperature to 350°F (180°C), and bake until a wooden pick inserted in center comes out clean, 12 to 15 minutes more. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on a wire rack.
PRO TIP: Batter can be made the day before and refrigerated, covered, until ready to use.



  • ½ cup (63 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • 1¼ teaspoons (2.5 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cut into ½-inch cubes
  1. In a large bowl, stir together flour, sugar, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until butter is pea-size or smaller. Pinch and rub pieces of butter into dry ingredients with fingertips until mixture comes together and resembles wet sand. Freeze for 20 minutes or until ready to use.



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