Pumpkin Snickerdoodle Muffins are soft and tender 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.
Pumpkin snickerdoodle muffins have all the flavor of snickerdoodle cookies, but in muffin form. And they're exactly what you want with a hot cup of coffee on a cool fall morning. They're incredibly soft and moist muffins with warm and cozy fall flavors and a delicious cinnamon sugar streusel topping that's super crunchy and addictive.
This easy muffin recipe starts with a handy snickerdoodle cookie mix dressed up with simple ingredients like canned pumpkin, oatmeal, and pumpkin spice. So even if you're not all that into baking, you can bake a pan of these tasty muffins to enjoy for breakfast, holiday brunches, or after-school snacks.
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Why You'll Love This Recipe
Easy snickerdoodle muffin recipe that starts with a handy cookie mix
Delicious muffins with buttery cinnamon sugar streusel muffin tops
Super soft and fluffy pumpkin muffins, perfect breakfast for the holiday season
This easy recipe for tender snickerdoodle muffins comes together with pantry staples.
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.
Oatmeal. Oatmeal makes these pumpkin snickerdoodle muffins breakfast worthy and adds texture to the crunchy top.
Pumpkin pie spice. Pumpkin spice adds warm flavor to these pumpkin snickerdoodle muffins. Make your own pumpkin spice using this simple recipe.
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 this leavening agent. 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. Use room temperature eggs so they will mix into the batter more easily. Cold eggs can curdle the batter if they hit warm fat.
Pumpkin. This recipe calls for pumpkin puree, not pumpkin pie mix, so make sure you grab the right thing at the store.
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 muffin liners.
In a large mixing bowl, combine the snickerdoodle cookie mix (not the cinnamon sugar mixture), oatmeal, 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 to the flour mixture. Stir with a wooden spoon 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. 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.
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.
Enjoy your hot, fresh muffins with a cup of cider or cold glass of milk.
Store in an airtight container at room temperature.
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.
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.
Of course! Walnuts, pecans, almonds, hazelnuts — they'd all taste great in this snickerdoodle muffins recipe.
Yep! First freeze the muffins individually on a sheet pan. Then place the frozen muffins in zip-top freezer bags. You can store them in the freezer for a couple of months.
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.
Wire Baking Racks
Wire racks can be used for cooling your pumpkin snickerdoodle muffins, drizzling chocolate over cookies and candies, cooking bacon in the oven, and roasting meats or vegetables.
Wilton Muffin Tin
I love that the handles are large enough to grab it out of the oven without getting my giant oven-mitted thumb into the pumpkin snickerdoodle muffin batter.
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Pumpkin Snickerdoodle Muffins
- 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
- 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