Brace yourselves for I’m sharing one of my Top 5 muffin recipes today. This week we chose to give the good ol’ snickerdoodle muffin our own spin. While a snickerdoodle muffin sounds divine and Holidays-worthy just by themselves, the Muffin Monday bakers have managed to raise the level to perfection.
The original recipe needs no change but that’s where Muffin Monday comes in. We challenge ourselves to come up with a new take on recipes we tackle week on week and given we’re in the middle of the holiday series – we promise our readers that the recipes will get increasingly sinful as we inch towards Christmas.
The muffins are soft and tender bursting with a subtle pumpkin pie flavor. I added a third of a cup of pumpkin puree and a teaspoon of my homemade pumpkin pie spice mix to the batter and the sugar and spice rolling mixture.
This muffin needs no glaze, no frosting for it is rich, tender and just the perfect treat for a Christmassy morning.
- Ingredients
- 1 stick butter
- 1 cup sugar
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon baking cream of tartar
- 1 teaspoon pumpkin pie spice mix
- ½ cup sour cream
- 1 cup + 2 tablespoons all purpose flour
- ½ cup sugar + 1 tablespoon pumpkin pie spice mix mixed together for rolling
- In a medium bowl, mix flour, baking soda, baking powder and cream of tarter. Set aside.
- In a large bowl, cream butter and sugar until soft and fluffy.
- Add the egg and the vanilla and mix until incorporated. Add in the pumpkin puree and gently mix.
- Add the flour mixture and sour cream alternately to the egg mixture in 3 additions starting and ending with the flour.
- Using an ice cream scoop, scoop out muffin batter one at a time and drop into a bowl filled with cinnamon and sugar mixture.
- Roll the muffin around in the mixture until it is covered with the cinnamon sugar
- Place muffin into muffin liners or greased muffin tin.
- Bake for 18 to 20 minutes or until they are golden brown.
#MuffinMonday: Round Up
Happy Baking!
This must taste so amazing! Clever to add the pumpkin spice to the sugar for coating the batter! I like the addition of the pumpkin…makes me want to try it!
The muffins look very soft and tender. Irresistible!
Pumpkin and pumpkin pie spice are the perfect addition to this cinnamon sugar-coated muffin! And as usual, your photos are beautiful, Anuradha. Just lovely!
These would make a perfect hostess gift. I’m sure I would have to make a double batch.
I love these muffins, the fusion of pumpkin pie and snickerdoodles sounds perfect!
Yum – I love the pumpkin spice twist you gave to these gorgeous muffins. You’re right, it IS the perfect thing to eat on cold mornings as we head towards Christmas.
Oh wow – I would have never thought of a pumpkin pie twist but these must have been great! Love how creative we all get around the same recipe :)
I still can’t get enough of pumpkin and these muffins look wonderful! Love the pumpkin spice sugar coating on top;)
O.K. I finally had to look up snickerdoodle. I’ve been seeing that word a lot lately and didn’t know what it was. Please don’t laugh! :) Now that I know what they are my response to this recipe is YUM!!!!! Buttery, sugary and spicy – perfect!
Fab muffins! I loooove snickerdoodles – so tasty.
You’re a Queen of Muffins and I am enjoying every single Top 5 that you listed. Love snickerdoodles and it has been a while I made them. I have so many things in my head that I want to bake. Just need more time in a day :D
All the flavors sound like the perfect combination of what I need in a muffin! =D
I bet these taste delicious as muffins!
How do you roll a muffin in sugar before it is baked?
Hi Lisa,
Scoop the dough and drop into a bowl of cinnamon sugar. Gently roll it around until its evenly coated and then put it into the muffin pan.
Hope that helps.
A