Pumpkin Cookie Muffins – Delicious and beautiful

Pumpkin Snickerdoodle Muffins

An inviting mix of heat snickerdoodle spice and delicately candy pumpkin, these Pumpkin Snickerdoodle Muffins supply a punched-up autumn taste profile. Better of all, the stir-together batter could be whipped up in a flash and the Snickerdoodle Streusel could be made forward, supplying the right baked good when you could make one thing scrumptious on the fly.

Pumpkin Snickerdoodle Muffins

  • 2½ cups (313 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar, plus extra for sprinkling
  • ½ cup (110 grams) firmly packed mild brown sugar
  • 2¼ teaspoons (11.25 grams) baking powder
  • 1½ teaspoons (3 grams) floor cinnamon
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) floor nutmeg
  • 1 (15-ounce) can (425 grams) pumpkin pureé
  • ⅔ cup (149 grams) vegetable oil
  • ½ cup (120 grams) complete milk, room temperature
  • 3 massive eggs (150 grams), room temperature
  • Snickerdoodle Streusel (recipe follows)
  1. In a medium bowl, whisk collectively flour, sugars, baking powder, cinnamon, salt, and nutmeg.
  2. In a big bowl, whisk collectively pumpkin, oil, milk, and eggs. Step by step add flour combination, folding till mixed and no flour pockets stay. (Batter will nonetheless be lumpy.) Cowl with plastic wrap, and let stand at room temperature for half-hour.
  3. Preheat oven to 375°F (190°C). In a checkerboard-like sample, butter each different nicely of two (12-cup) muffin pans. (See Notes.) Sprinkle sides and bottoms of buttered wells with granulated sugar, tapping out any extra. (Alternatively, line muffin cups with paper liners.)
  4. Spoon 7½ tablespoons (121 grams) batter into every ready muffin cup. (Muffin wells will probably be extraordinarily full, however batter will bake superbly.) Sprinkle Snickerdoodle Streusel on high of batter (4 to five teaspoons or 15 grams every).
  5. Bake for 10 minutes; scale back oven temperature to 350°F (180°C), and bake till a picket decide inserted in middle comes out clear, 12 to fifteen minutes extra. Let cool in pans for quarter-hour. Take away from pans, and let cool fully on a wire rack.

PRO TIP: Batter could be made the day earlier than and refrigerated, lined, till prepared to make use of.

Notes: We used Williams Sonoma 12-well Goldtouch® Professional Nonstick Muffin Pans.

When you have just one (12-cup) muffin pan, merely clear, cool, butter, and sugar pan between batches. Muffins may also be baked facet by facet in the identical pan on the similar time. Tops of muffins will contact when baking, however the finish product will probably be simply as scrumptious.


Snickerdoodle Streusel

  • ½ cup (63 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • 1¼ teaspoons (2.5 grams) floor cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) chilly unsalted butter, lower into ½-inch cubes
  1. In a big bowl, stir collectively flour, sugar, cinnamon, and salt. Utilizing a pastry blender or 2 forks, lower in chilly butter till butter is pea-size or smaller. Pinch and rub items of butter into dry substances with fingertips till combination comes collectively and resembles moist sand. Freeze for 20 minutes or till prepared to make use of.