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(4 Ingredient!) Snickerdoodle Pumpkin Muffins

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Snickerdoodle pumpkin muffins are only 4 ingredients! No egg, oil or butter. These pumpkin muffins are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

Snickerdoodle pumpkin muffins are only 4 ingredients! No egg and no oil or butter. They are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

Snickerdoodle Pumpkin Muffins

I’ve made so many different pumpkin muffin recipes and I will be totally honest and say that these snickerdoodle pumpkin muffins are THE. BEST! Sorry for all the shouting. I get really excited when referencing a 4 ingredient recipe that tastes like it took hours to make.

I love that these muffins have NO egg, NO butter, and NO oil! It uses an entire can of pumpkin which helps keeps these muffins so moist. No need for the egg or oil. The pumpkin does all the work 🙂

Snickerdoodle pumpkin muffins are only 4 ingredients! No egg and no oil or butter. They are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

You will find the crumb cake and muffin mix in the baking aisle by the other boxed cake mixes. It comes with a bag of cinnamon & sugar crumble inside of it. You will add some to the muffin mixture and then reserve the rest for the top of the muffins.

Biting into the muffin tastes like a pumpkin snickerdoodle cookie! The moist, soft pumpkin muffin plus the crunchy and sweet cinnamon-sugar topping.

Snickerdoodle pumpkin muffins are only 4 ingredients! No egg and no oil or butter. They are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

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, dense cake with an insanely delicious cinnamon crumble.

The crunch cinnamon/sugar coating takes these muffins to an even greater level of deliciousness. Use as much of it or as little as you like. 

Snickerdoodle pumpkin muffins are only 4 ingredients! No egg and no oil or butter. They are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

When you fill the muffin cups they will be nearly full. These don’t overflow but peak really nicely while baking. 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. Plus you really can’t go wrong with only 4 ingredients. 

Snickerdoodle pumpkin muffins are only 4 ingredients! No egg and no oil or butter. They are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

How to make Snickerdoodle Pumpkin Muffins

In a bowl, add the muffin & crumb mix, some of the cinnamon crumb (which comes inside the box), can of pumpkin, pumpkin pie spice, and some milk. Mix it all together until there are no clumps. It won’t be completely smooth but should be combined. 

Remember that you want just the dry muffin and crumb cake mix. DO NOT prepare according to box instructions!

Fill each muffin cup nearly full with batter. Evenly divide the remaining cinnamon crumb mixture (that came inside the cake mix box) and sprinkle on the top of each muffin.

Bake and serve warm. Or serve at room temperature. Either way is yummy. 

Snickerdoodle pumpkin muffins are only 4 ingredients! No egg and no oil or butter. They are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping.  A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. 

Try these other pumpkin muffin recipes

Snickerdoodle Pumpkin Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Snickerdoodle pumpkin muffins are only 4 ingredients! No egg, oil or butter. These pumpkin muffins are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping. A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need.
Course: Dessert
Keyword: muffins, Pumpkin Muffins, snickerdoodle
Servings: 14 muffins
Author: Jessica - Together as Family
Ingredients
  • 1 box (21 oz) Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix (DO NOT prepare, just the dry mix)
  • 1 tablespoon pumpkin pie spice
  • 1 can (15 oz) pure pumpkin
  • 2 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees and line a cupcake pan with paper liners.
  2. In large mixing bowl combine the dry 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). Mix together. 

  3. Fill each cupcake liner almost full with batter. Sprinkle the remaining cinnamon crumb mixture over the top and lightly press down so the crumbs adhere to the batter.
  4. Bake for 20-25 minutes. A toothpick should come out clean when inserted.
  5. Cool in the cupcake pan for about 10 minutes and then remove to a wire rack to cool completely. Or enjoy one warm. 

Recipe Notes

I always use whole milk when I bake. You can use any milk you have on hand, just try to use the highest fat percentage that you have.

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Snickerdoole Pumpkin Muffins | Pumpkin Muffin Recipe | Snickerdoodle pumpkin muffins are only 4 ingredients! No egg, oil or butter. These pumpkin muffins are moist, super soft, loaded with pumpkin flavor, and topped with cinnamon & sugar snickerdoodle topping. A doctored up cinnamon crumb cake mix, a can of pumpkin, milk, and pumpkin pie spice is all you need. #pumpkin #pumpkinmuffins #pumpkinrecipe #fallrecipes #recipeoftheday #easyrecipe

 

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8 Comments

  • Reply
    Abby
    September 24, 2015 at 3:42 pm 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
    • Reply
      Together As Family
      September 24, 2015 at 9:07 pm 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!
  • Reply
    The Better Baker
    September 28, 2015 at 11:43 pm Oh what an awesome idea. I must try this soon. Thanks for sharing at Weekend Potluck.
    • Reply
      Together As Family
      September 29, 2015 at 4:18 pm Thanks! Thanks for hosting a great link party.
  • Reply
    Jacklyn
    October 12, 2017 at 12:42 am Looks and sounds delicious! I'll definitely be trying this recipe this week. Have you ever made this as a loaf instead of muffins? I
    • Reply
      Together As Family
      October 14, 2017 at 1:27 pm I have not. I actually think it might not work because the crumbled topping is heavy(ish) and I'm worried it might weight down a loaf in the middle and not cook all the way through. But, you could always try it cause I could be completely wrong, haha :)
  • Reply
    Lisa
    October 25, 2017 at 11:53 am Hi! These sound delicious!!! But I want to make them Halloweeny by making them in my skull shaped cupcake pan. Have you ever tried making them without the paper liners? In a little worried they will stick...but the stickiest part (the crumb topping) wouldn't touch the pan so...??? Your thoughts? Thanks. Lisa
    • Reply
      Together As Family
      October 25, 2017 at 9:24 pm They should be ok without the cupcake liners as long as you spray the cupcake pan with cooking spray. I love using the cooking spray that has flour in it. Which helps prevent sticking. It's called Bakers Joy or something like that. I know Crisco makes a version of it. You can find it by the other cooking sprays. But, even using regular cooking spray should be just fine.

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