Pumpkin Snickerdoodle Muffins
Ingredients
The muffins
-
1
15-ounce can
canned pumpkin
-
1
cup
granulated sugar
-
½
cup
neutral-flavored oil or melted butter
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1¾
cups
all-purpose or whole wheat flour
-
1
tablespoon
pumpkin pie spice
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
salt
The streusel
-
½
cup
all-purpose flour
-
¼
cup
granulated sugar
-
1½
teaspoons
ground cinnamon
-
¼
teaspoon
salt
-
¼
cup
butter, cubed
Instructions
- Preheat the oven to 350°F and line muffin tins with paper liners.
- In a large bowl, mix the pumpkin, sugar, oil, eggs, and vanilla until well combined.
- Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined.
- In a separate bowl, combine the streusel ingredients: flour, sugar, cinnamon, and salt. Cut in the butter until crumbly.
- Scoop the muffin batter into the prepared liners, filling them about 2/3 full, and top with a tablespoon of streusel.
- Bake for 18-25 minutes, until the tops spring back when touched. Cool on a rack.
Nutrition Facts (estimated)
Servings
16 muffins
Calories
146
Total fat
7g
Total carbohydrates
21g
Total protein
2g
Sodium
281mg
Cholesterol
23mg
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