Pumpkin Snickerdoodle Muffins are exactly what you want with your coffee on a cold winter morning. They come together with an easy cookie mix, rolled oats, a full can of pumpkin, pumpkin spice, and a crunchy snickerdoodle streusel topping you won’t be able to resist.
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You’re going to love these
Super soft and tender. The full can of pumpkin adds so much flavor and moisture to these snickerdoodle muffins, making them so soft and so tender.
Buttery cinnamon sugar streusel topping. These muffin tops are kind of a big deal. Cinnamon sugar, butter, and oatmeal cookie mix create an ultra-crispy topping that you won’t be able to stop eating. Well, I couldn’t.
Cookie mix recipe. These pumpkin snickerdoodle muffins start with an easy peasy cookie mix and a few simple mix-ins to turn the cookie mix into soft and fluffy muffins.
So easy to make your own pumpkin streusel muffins. No need to run out and pay through the nose for high-priced coffee shop muffins — or get the big box ones that, let’s face it, weren’t baked by you. Even if you’re not big into baking, these are so easy and unscrewupable. I swear.
Ingredients & Notes
Snickerdoodle cookie mix. Snickerdoodles and sugar cookies are very, very similar. So you can absolutely use sugar cookie mix — or even other flavors of cookie mix like peanut butter, oatmeal, or chocolate chip cookie mix. I mean… pumpkin chocolate chip muffins? Yes, please! Just make your own cinnamon sugar with ¼ cup sugar and 1 tablespoon cinnamon.
Oatmeal. Oatmeal makes these pumpkin snickerdoodle muffins oh-so breakfast-worthy and adds texture to the crumbly streusel topping.
Pumpkin pie spice. Just two teaspoons of pumpkin spice add a world of flavor to these pumpkin snickerdoodle muffins. If you’re out, you can easily make your own pumpkin spice using this simple recipe. Otherwise, use cinnamon and a dash of cloves, nutmeg, and/or ginger — whatever you have.
Baking powder. If you haven’t used your baking powder in a while, test it to make sure it’s fresh so you’ll get the full benefit of its leavening action. Just place a teaspoon of baking powder in a half cup of hot water. If it bubbles, it’s ready to use!
Oil. I used canola oil because it’s a neutral-flavored oil. But you can use vegetable oil, grapeseed oil, or light olive oil.
Eggs. When I’m baking, I always use room temperature eggs because they mix into the batter more easily. Cold eggs can also curdle the batter if they hit warm fat. And I always forget to take them out of the refrigerator ahead of time. Always. So I just put them in a bowl of warm water for about ten minutes and they’re ready to use to make such glorious things as pumpkin snickerdoodle muffins.
Pumpkin. This recipe calls for pumpkin puree, not pumpkin pie mix, so keep an eye on the labels.
Milk. I have used evaporated milk and 2% milk in this recipe— just because of what was in my kitchen at the time —- and both worked great.
How to make Pumpkin Snickerdoodle Muffins
Preheat the oven to 375. Prepare a muffin tin with cooking spray or paper liners.
Combine the snickerdoodle cookie mix (not the cinnamon sugar packet), oatmeal, and pumpkin pie spice. Set aside ½ cup of the mixture for the streusel topping.
To the remaining cookie mix, add the baking powder and flour. Stir. Add the oil, eggs, pumpkin, and milk. Stir until well combined.
Make the streusel topping. Add the cinnamon sugar packet and melted butter to the reserved cookie mixture. Stir until combined.
Fill each muffin cup almost all the way full. Add the streusel mixture to the top of each muffin.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or the internal temperature reaches about 200.
Place the muffin tin on a wire rack to cool for about 5 minutes. Remove the muffins from the tin and let cool completely on the wire rack.
Store in a tightly sealed container at room temperature.
Pumpkin Snickerdoodle Muffins
Ingredients
- 1 pouch snickerdoodle cookie mix
- 1 cup rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ cup flour
- ⅓ cup oil
- 2 eggs
- 1 15 oz. can pumpkin puree
- ½ cup milk
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375. Prepare a muffin tin with paper liners.
- Combine the snickerdoodle cookie mix (not the cinnamon sugar packet), oatmeal, and pumpkin pie spice. Set aside ½ cup of the mixture for the streusel topping.
- To the remaining cookie mix, add the baking powder and flour. Stir. Add the oil, eggs, pumpkin, and milk. Stir until well combined.
- Make the streusel topping. Add the cinnamon sugar packet and melted butter to the reserved cookie mixture. Stir until combined.
- Fill each muffin cup almost all the way full. Add the streusel mixture to the top of each muffin.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or the internal temperature reaches about 200.
- Place the muffin tin on a wire rack to cool for about 5 minutes. Remove the muffins from the tin and let cool completely on the wire rack.
- Store in a tightly sealed container at room temperature
Nutrition
FAQs
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! Hey, why not?
Yep! First freeze the muffins individually on a sheet pan. Then place them in an airtight zip-top bag. You can store them in the freezer for a couple of months.
Of course! Walnuts, pecans, almonds, hazelnuts — there are no wrong answers!
Frosting isn’t really necessary since these are sweet muffins. So, simple butter and maybe just a little drizzle of honey is quite delicious on these pumpkin snickerdoodle muffins.
Recipe Essentials
Wire Baking Racks
Wire racks can be used for so many things in the kitchen. Cooling your pumpkin snickerdoodle muffins is just one of them. You can also use wire racks to drizzle chocolate over cookies and candies, as a rack to cook bacon in the oven, and even as a roasting rack for meats or vegetables.
Wilton Muffin Tin
I have an old dinged up muffin tin from way back when— which I still use— but I needed a second one. So I chose this beauty. I love that the handles are large enough to grab it out of the oven without my giant oven-mitted thumb going into my pumpkin snickerdoodle muffins.
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