Snickerdoodle Pumpkin Muffins
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.
Servings 14 muffins
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
- Preheat oven to 350 degrees and line a cupcake pan with paper liners.
- 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.
- 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.
- Bake for 20-25 minutes. A toothpick should come out clean when inserted.
- Cool in the cupcake pan for about 10 minutes and then remove to a wire rack to cool completely. Or enjoy one warm.
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.