(4 Ingredient!) Snickerdoodle Pumpkin Muffins

Only 4 ingredients to the most moist & deliciously pumpkin flavored muffin! A doctored up cinnamon crumb/coffee cake mix + a can of pumpkin, some milk, and pumpkin pie spice. That’s it!

(4 INGREDIENT!) Snickerdoodle Pumpkin Muffins | www.togetherasfamily.com

My sister texted me the other day asking if I had a ‘tried & true’ pumpkin cookie recipe. And you know what, I realized that I don’t. Now, for some that may not be a big deal but for me! That’s bad. I love baking and cooking and finding my own ‘the best recipes’, so I knew I had to get on that. Along with not having a favorite pumpkin cookie recipe, I also don’t have a favorite pumpkin muffin recipe.

I’ve made so many different pumpkin muffin recipes and I will be totally honest and say that these 4 INGREDIENT! snickerdoodle pumpkin muffins are THE. BEST! Sorry for all the shouting. I get really excited when referencing a 4 ingredient recipe that tastes nothing but 🙂

(4 INGREDIENT) Snickerdoodle Pumpkin Muffins | www.togetherasfamily.com

(I forgot the milk) But, really?! All you need are 4 things; a box of Krusteaz coffee cake/cinnamon crumb cake mix, a can of pumpkin (NOT pumpkin pie filling), milk, and pumpkin pie spice!

These come out so soft, and moist, and bake up so puffy and beautiful. I will say that the texture is not so much a light, airy muffin but more of a moist cake (?) with an insanely delicious cinnamon crumble, which is where the snickerdoodle part of the recipe comes in. The crunch cinnamon/sugar coating takes these muffins to an even greater level of deliciousness 🙂

(4 INGREDIENT) Snickerdoodle Pumpkin Muffins | www.togetherasfamily.com

If you do one thing this week or next, or even the week after 🙂 make these muffins! They have the perfect texture, a sweet cinnamon crunch, and they taste like fall (you know….. pumpkin spice).

(4 Ingredient!) Snickerdoodle Pumpkin Muffins

Yield: 12-14 muffins

To make 1 tablespoon pumpkin pie spice, combine; 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon allspice.


  • 1 package (21 oz) Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
  • 1 tablespoon pumpkin pie spice
  • 1 (15 oz) can pumpkin
  • 2 tablespoons milk, 2% or whole
  • 1/4 cup cinnamon crumb mix (included in the box) plus more for topping


  1. Preheat oven to 350 degrees and line a cupcake pan with paper liners.
  2. In large mixing bowl combine the cake mix and pumpkin pie spice, stir with a wire whisk. Add the can of pumpkin, milk, and 1/4 cup of the cinnamon crumb mix (included in cake mix box).
  3. Stir together with a wooden spoon until combined. Do not over mix, you just want to mix until there are no flour pockets remaining.
  4. Fill each cupcake liner almost full (a little over 3/4 full). Sprinkle the remaining cinnamon crumb mixture over the top and lightly press down so the crumbs adhere to the batter.
  5. Bake for 22-25 minutes. A toothpick should come out clean when inserted.
  6. Cool in the cupcake pan for 3 minutes and then remove to a wire rack to cool completely.
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Have a wonderful day and thanks for stopping by 🙂 Enjoy, friends! xoxo

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  1. Abby says

    Oh these sound so yummy and I can’t believe I actually have a box of this muffin mix in my pantry !
    I am wondering if this could be done with sweet potato ?? ………. any advise ?
    Thanks for all the yummy recipes

    • Together As Family says

      Hi Abby! If you wanted to use sweet potatoes, I would just substitute the same amount as called for with the pumpkin. The recipe calls for a 15 oz can of pumpkin which is equivalent to 1 cup + 3/4 cup + 2 tablespoons. I would just puree the cooked sweet potatoes very well so you have the same texture as the pumpkin.

      Hope that helps! Let me know if it works out with the sweet potatoes 🙂 thanks so much for stopping by and commenting. I always love hearing from readers!

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