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.
- 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
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, mix together your cinnamon sugar topping. Sprinkle about 1 teaspoon on top of each muffin.
Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.
Stored in the fridge in an airtight container these will last about a week. You can also freeze them!