Made From Pinterest is sharing some Pumpkin Snickerdoodle Muffins with us today! They included two of our very favorite things…pumpkin and snickerdoodles! Fantastic!
When I was a little girl we had a little black and white Cockapoo named GiGi, which is a cross of American Cocker Spaniel and a Poodle. These days crossbreeds are all about “doodles”, Labradoodles, Goldendoodles, Schnoodles, Aussiedoodles and Bernedoodles. This list of doodle bred dog goes on and on. I loved having a dog as a child but when I got married and had children of my own I found out that having a dog was not for me. We tried twice and it just didn’t work out for our family. These days the only kind of doodle I’m interested in is a Snickerdoodle! I’m not taking about a dog, yes there is a Snickerdoodle breed of dogs. The Snickerdoodle I like is all about FOOD! I LOVE, LOVE, LOVE Snickerdoodle cookies, I also love pumpkin, so when I came across this pin from Jamielyn at I Heart Naptime I couldn’t wait to give it a try.
You can make muffins or mini loaves of bread with this recipe. As you can see I made loaves and muffins and they both tasted great!
I found this darling red mini loaf pan at Michaels for .$99. Perfect for wrapping up and giving a loaf away to friends or family. Doesn’t the brown sugar, cinnamon and butter crumb topping make your mouth water?
My family has learned to always ask “Is this for the blog? Have you taken pictures of it yet?” before they eat anything new in my kitchen!
They were very happy to hear that “Yes, the pictures are done so go ahead and try one!”
After the first bite I heard “These are soooo good”, “Can I have one in my lunch?” and “You definitely need to make these again”!
If my kids had to choose between Pumpkin Snickerdoodle Muffins or a Snickerdoodle dog it would be a pretty close call. Good thing I’m the one with the final say…….we are sticking with the muffins!
This Pin ROCKS!
Pumpkin Snickerdoodle Muffins
- 1 pkg Krustez cinnamon crumb cake mix
- 1 15 oz can pumpkin puree
- 1/8 cup water
- 1 tsp pumpkin spice
- 1/2 tsp ground nutmeg
- 1/4 cup cinnamon topping (from mix)
- Save remaining cinnamon topping to use on the top muffins
- Pre-heat oven to 350°.
- Whisk cake mix, pumpkin spice and nutmeg in a large bowl. Add in pumpkin, water, and cinnamon topping and stir until combined.
- Fill 12 cupcake liners 3/4 the way full with batter. Sprinkle 1-2 tsp of the cinnamon topping on top and press down lightly with the back of a spoon.
- Bake for 25 minutes or until a tooth pick comes clean.
- Remove from oven and allow to cool in pan for 2 minutes, then transfer to a cooling rack.