An inviting blend of warm snickerdoodle spice and delicately sweet pumpkin, these Pumpkin Snickerdoodle Muffins offer a punched-up autumn flavor profile.Best of all, the stir-together batter can be whipped up in a flash and the Snickerdoodle Streusel can be made ahead, supplying the perfect baked good when you need to make something delicious on the fly.Pumpkin Snickerdoodle Muffins   Makes 12 muffins Ingredients 2½ cups (313 grams) all-purpose flour 1 cup (200 grams) granulated sugar, plus more for sprinkling ½ cup (110 grams) firmly packed light brown sugar 2¼ teaspoons (11.25 grams) baking powder 1½ teaspoons (3 grams) ground cinnamon 1 teaspoon (3 grams) kosher salt ½ teaspoon (1 gram) ground nutmeg 1 (15-ounce) can (425 grams) pumpkin pureé ⅔ cup (149 grams) vegetable oil ½ cup (120 grams) whole milk, room temperature 3 large eggs (150 grams), room temperature Snickerdoodle Streusel (recipe follows) Instructions In a medium bowl, whisk together flour, sugars, baking powder, cinnamon, salt, and nutmeg.

In a large bowl, whisk together pumpkin, oil, milk, and eggs.Gradually add flour mixture, folding until combined and no flour pockets remain.(Batter will still be lumpy.) Cover with plastic wrap, and let stand at room temperature for 30 minutes.

Preheat oven to 375°F (190°C).In a checkerboard-like pattern, butter every other

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