Pumpkin Snickerdoodle Muffins
Slightly adapted from Heather Christo
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.