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 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
- Made in one bowl
- Loaded with Fall flavors
- Fluffy and moist
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 a muffin pan with cupcake liners (or spray with non-stick spray).
In a large mixing bowl, combine your butter, sugar, applesauce, pumpkin puree, milk and vanilla and stir till well combined. Then add in your eggs and whisk them in briefly.
To the same bowl, add your oat flour, baking powder, baking soda, pumpkin spice seasoning, and salt. Stir till all is well combined. Fold in your cinnamon chips.
Scoop your muffin batter into your muffin tins, 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. This isn’t necessary (if you want to make these muffins a little healthier you can leave this out).
BUT I did make these muffins with minimal added sugar, so I think the sugar on top really helps to bring out the sweetness and flavor that’s needed.
Bake for 20-25 minutes. You should be left with fluffy, spiced muffins that are loaded with flavor.
I recommend storing these Snickerdoodle Pumpkin Muffins in the fridge, since they are so full of pumpkin puree and applesauce. You can also freeze them!
After you make them, let me know what you think. Leave a comment and star rating, below.
Looking for more gluten-free, easy and fun Pumpkin recipes? Check out my Skinny Mini Pumpkin Cheesecakes or Pumpkin Chocolate Chip Pancakes.
- 1/4 cup butter, melted (or coconut oil)
- 1/4 cup sugar
- 1/2 cup applesauce
- 1 cup pumpkin puree
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup oat flour (certified gluten-free) or gluten-free all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin spice seasoning
- 1/2 tsp salt
- 1/2 cup cinnamon chips, butterscotch chips or white chocolate chips
- 2 tbsp sugar
- 1 tsp cinnamon
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Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).
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In a mixing bowl, combine your dry ingredients and stir together.
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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.
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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.
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Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full.
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In a small bowl, mix together your cinnamon sugar topping. Sprinkle about 1 teaspoon on top of each muffin.
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Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.
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Devour!
Stored in the fridge in an airtight container these will last about a week. You can also freeze them!
Am I missing something…? These didn’t stick together at all and were so crumbly we had to eat them in a bowl… I even added more milk to moisten them up a bit
Hi Kari. I’m sorry to hear that, it sounds like the issue is the oat flour. Did you make your own oat flour or use storebought?
Made these muffins for the first time today and I used Bob’s Red Hill All Purpose Gluten Free Flour. I also added the cinnamon chips. OMG these muffins are so delicious I will be making them again.
Awesome, thanks for the comment, Gladys! Love to hear that.
Can you use regular flour? If so what do you change in the recipe?
Yes. You can go ahead and substitute regular flour and the muffins should work just the same!
Yummo!
I used 3/4 gluten free flour and the other 1/4 almond flour.
Has anyone tried to make these as a cake or loaf?
Hi
Can I use coconut flour or almond instead of oat flour
Hi Kim. Coconut flour would definitely not work instead of oat flour, and I don’t think almond flour would work either. Oat flour is more dense and requires more liquid than other flours, so if you try and use other flours instead you may end up with a soupy mess!
I was going to use coconut flour until I saw this, would regular flour work ok instead of oat then?
Hi Sydney, You can try and use regular flour in these, but if you did you would probably need to omit the milk entirely. Oat flour requires more liquids than regular flour does. I haven’t tried it this way so I can’t guarantee it would work. I hope it does if you try it!
Yes! I made these using almond flour, cassava flour, and coconut flour and they turned out great!
Great to hear Christa! Do you mind sharing exactly how much of each flour your used? Thanks!
Do you use sweetened or unsweetened apple sauce?
Hi Katie, I typically use unsweetened applesauce but you can use either one!