Pumpkin Snickerdoodle Muffins
Soft pumpkin snickerdoodle muffins sprinkled with a delicious cinnamon sugar topping. This recipe is made with cake mix and is so easy and fast. Makes the perfect fall treat!
Servings: 12
Ingredients
- 21 ounces cinnamon crumb cake mix , 1 package
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground nutmeg
- 15 ounces pumpkin puree , 1 can
- 1/8 cup water
- 1/4 cup cinnamon topping , from cake mix
*Save remaining cinnamon topping to use on the top muffins*
Instructions
- Pre-heat oven to 350°F.
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 44g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 242mg | Fiber: 1g | Sugar: 28g | Vitamin A: 5515IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 2.9mg