Pumpkin Snickerdoodle Muffins

Good morning!  Let’s start the week with muffins, okay?  Image

I saw this recipe the other day and could hardly wait another second before whipping up a batch.  ImageImage

Pumpkin Snickerdoodle Muffins

Slightly adapted from Heather Christo

Makes 12


1 cup butter, softened

1 cup sugar

2 tsp vanilla

2 large eggs

1 cup pumpkin puree

2 1/4 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

Pinch of salt

1/4 cup buttermilk

Topping: 3 Tbsp sugar, 1 Tbsp cinnamon, mixed in a small bowl


Preheat oven to 350 degrees.  Line muffin tins.  

Cream together the sugar and butter until fluffy.  Add vanilla and eggs.

Add the pumpkin puree and mix well.  Combine the dry ingredients in a separate bowl and then add them to the wet mixture. 

Finally, add the buttermilk and mix until everything is smooth and combined. 

Scoop the batter evenly.  Sprinkle the cinnamon and sugar topping generously on the tops of the muffins.  

Bake muffins for 15-18 minutes, until a toothpick comes out clean when you test the inside.  

Let cool for a few minutes before eating with a cold glass of milk!Image

With love, 



2 thoughts on “Pumpkin Snickerdoodle Muffins

  1. Katie says:

    I ate mine and Hayden’s muffin. Delicious!

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