Pumpkin Snickerdoodle Muffins

5 from 1 vote

Pumpkin Snickerdoodle Muffins are exactly what you want with your coffee every fall 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

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 326kcal

Author: Cara Lanz

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

Notes

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.

Nutrition