Pumpkin Snickerdoodle Muffins

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Pumpkin Oatmeal Snickerdoodle Muffins are soft, fluffy muffins that come together with an easy snickerdoodle cookie mix, rolled oats, pumpkin, pumpkin spice, and a crunchy snickerdoodle streusel topping you won't be able to resist.

For more easy muffin recipes, try Banana Chocolate Chunk Muffins, Lemon Cake Mix Muffins, and Carrot Banana Muffins.

Pumpkin Snickerdoodle Muffin in a white paper muffin liner with pan of muffins in the background

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I first made these Pumpkin Oatmeal Snickerdoodle Muffins when I found a bag of snickerdoodle cookie mix in my pantry, but I was really craving muffins. So I dressed it up with canned pumpkin, oats, and warm spices, and turned part of the cookie mix into a crunchy streusel. Because what are muffins without streusel?

They're incredibly soft and moist muffins with warm and cozy fall flavors, and exactly what I want with a hot cup of coffee on cool fall mornings.

If you have an extra can of pumpkin, be sure to try my easy Pumpkin Angel Food Cake, Fluffy Pumpkin Pancakes, or my friend's Pumpkin Brookie Recipe.

Why You'll Love This Recipe

Easy pumpkin muffin recipe that starts with a handy cookie mix
Delicious pumpkin oatmeal muffins with buttery cinnamon sugar streusel muffin tops
Great recipe with warm fall flavors of pumpkin season
Easy breakfast for busy mornings or after school snack

Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts.

Snickerdoodle cookie mix. One 17.9 ounce package of Betty Crocker Snickerdoodle Cookie mix provides the base for the soft pumpkin muffins and the cinnamon-sugar mixture for the streusel topping. Grab two bags and make a double batch to share!
Oatmeal. Oatmeal makes these pumpkin snickerdoodle muffins breakfast worthy and adds texture to the crunchy top. I use old-fashioned oats. You can also use quick oats.
Pumpkin pie spice. If you're all out, it's so easy to make your own pumpkin spice using this simple recipe.
Baking powder. This is a PSA to check your baking powder if you haven't used it in a while. Just place a teaspoon of baking powder in a half cup of boiling water. If it bubbles, it's ready to use!
Oil. Use a neutral flavored oil such as canola oil, vegetable oil, or grapeseed oil. If you enjoy the taste of olive oil, it would also work well and add rich flavor.
Eggs. Use room temperature eggs so they mix into the batter easily.
Pumpkin. Be sure to grab pumpkin purée, not pumpkin pie filling, at the store. Of course, fresh pumpkin puree also works.
Milk. I have used evaporated milk and 2% milk in this recipe, and both worked well.

Pumpkin Snickerdoodle Muffins on a baking rack with red striped napkin on the left

How to make Pumpkin Snickerdoodle Muffins

Before baking: Preheat the oven to 375 and prepare a muffin pan with cooking spray or paper muffin liners.

Step 1. In a large mixing bowl, combine the snickerdoodle cookie mix (not the cinnamon sugar mixture), oats, and pumpkin pie spice.

Set aside ½ cup of the mixture in a separate small bowl for the streusel topping. To the large bowl, add the baking powder and flour. Stir. Add the oil, eggs, pumpkin, and milk. Stir with a wooden spoon until well combined.

Step 2. Make the streusel topping. To the small bowl of the reserved cookie mixture, add the cinnamon sugar packet and melted butter. Stir until combined.

Step 3. Fill each muffin cup almost all the way full. Sprinkle the cinnamon sugar crumb topping on top of the muffin batter. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or the internal temperature reaches about 200 degrees.

Step 4. Place the muffin tin on a wire rack to cool for about 5 minutes. Remove the muffins from the tin and let them cool on the wire rack. Enjoy hot, fresh muffins with a cup of cider or a cold glass of milk.

Store leftover muffins in an airtight container at room temperature.

Expert Tips

Cool the muffins in the pan for about 5 minutes, then remove them from the pan and place them on a wire rack to cool the rest of the way. This will keep them from getting soggy.
If a muffin sticks to the pan, run a thin knife around the sides to loosen it.
Let muffins cool all the way before storing them.

FAQs

How do you keep the streusel topping crunchy?

If you have any of these delicious pumpkin snickerdoodle muffins left, store them in an air-tight container, wrapped in paper towels to help absorb moisture. Some people say that throwing in a couple of saltine crackers might help, too.

Can I add nuts to the streusel topping?

Of course! Walnuts, pecans, almonds, or hazelnuts would all taste great in this snickerdoodle muffin recipe.

Can I freeze streusel muffins?

Yes! First, freeze the muffins individually on a sheet pan. Then place the frozen muffins in a zip-top freezer bag and store them in the freezer for a couple of months.

What should I put on pumpkin snickerdoodle muffins?

A drizzle of honey or simple powdered sugar icing would be delicious. Or just a simple swipe of butter.