The classic pumpkin muffin is taken and turned snickerdoodle, filled with cinnamon chips, pumpkin spice seasoning, and topped with cinnamon sugar! These Snickerdoodle Pumpkin Muffins are also made gluten-free and whole grain, for a healthier breakfast option. If you LOVE cinnamon and pumpkin this is THE muffin for you!
Do you get tired of pumpkin everything in the Fall?
I know.. many of you are probably thinking, how dare you?! Pumpkin is MY FAVORITE!! And I’m SO WITH YOU. So, for those of you who are tired of pumpkin.. maybe look away this time.. OR give it one more shot with these totally-loaded Snickerdoodle Pumpkin Muffins.
You won’t regret it.
I took my favorite Pumpkin Muffin that’s gluten-free and whole grain (thanks to certified gluten-free oat flour) and LOADED it up with:
- Pumpkin spice seasoning
- Cinnamon chips (my favorite thing in the entire Fall-world of flavors)
- Cinnamon sugar, sprinkled on top
Yes, my friends, this Snickerdoodle Pumpkin Muffin has cinnamon in it in THREE different ways.
Oh, cinnamon, shall I count the ways I love thee? It’s at least 3X the usual amount 😉
Besides being gluten-free and whole grain, these Snickerdoodle Pumpkin Muffins are:
- Low in sugar, thanks to applesauce
- Low in oil, thanks to pumpkin puree
Yet again, I’ve taken a healthy, gluten-free breakfast item and loaded it up with fun flavors so healthy eating isn’t boring, but it’s still easy and totally doable at home.
Let’s get to baking some Snickerdoodle Pumpkin Muffins.
First things first, preheat your oven to 350 and line two muffin pans (or spray with non-stick spray), since this recipe makes 15 muffins.
In a medium-sized mixing bowl, combine your oat flour, baking powder, baking soda, pumpkin spice seasoning, and salt. Stir till all is well combined.
In a large mixing bowl, combine your applesauce, coconut oil and sugar and stir till well combined. Then add in your almond milk, eggs, pumpkin puree, and vanilla, and stir again.
*TIP: I like to warm my applesauce and almond milk in the microwave till they are about room temperature, or else they will cause the coconut oil to turn into a solid again. You can also do this with your pumpkin puree, if it’s been in the fridge.
Stir together your wet and dry ingredients. Fold in your cinnamon chips. Scoop your muffin batter into your muffin tin, filling each liner about 2/3 way full with batter.
Last but definitely not least, create your cinnamon sugar topping.. simply mix together cinnamon and sugar, and sprinkle on top of each of your muffins.
Bake for 20-25 minutes.
Your Snickerdoodle Pumpkin Muffins are done in the oven when the tops are set, and a toothpick poked inside comes out clean.
Let your muffins cool for about 10 minutes or so, then put them on a wire rack to cool completely.
I like to store these Snickerdoodle Pumpkin Muffins in the fridge, since they are so full of pumpkin puree and applesauce.
Now, peel off the liner, and take a BIG BITE. Woah, cinnamon, right?! It’s the best 🙂
- 1 3/4 cup oat flour (certified gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin spice seasoning
- 1/2 tsp salt
- 1/2 cup applesauce
- 1/4 cup sugar (or coconut sugar)
- 1 cup pumpkin puree
- 1/4 cup coconut oil, melted (or butter)
- 1/4 cup almond milk (or milk of choice)
- 1 tsp vanilla
- 2 eggs
- 3/4 cup cinnamon chips (or white chocolate chips)
- 1/4 cup sugar
- 2 tsp cinnamon
Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).
In a mixing bowl, combine your dry ingredients and stir together.
In another mixing bowl, combine your wet ingredients (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To ensure that your coconut oil doesn't solidify you can microwave your milk (and applesauce) to room temperature before adding them to the bowl.
Combine your wet and dry ingredients, and stir together well. Your batter will be a little loose, and as your oats soak up the wet ingredients it will thicken.
Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full.
In a small bowl, create your cinnamon sugar topping, by stirring your sugar and cinnamon together. Sprinkle the desired amount on top of each of your muffins (you can easily half your cinnamon sugar topping if you would like to use less sugar).
Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.
I recommend storing these muffins in the fridge, due to the high amount of applesauce and pumpkin puree. They will last longer stored this way. I like to take mine out of the fridge and slightly microwave them for that "just baked" feel! These muffins should last about a week in the fridge. You can also freeze them!