Description
Soft, cinnamon-sugar muffins meet gooey pumpkin pie centers in this cozy fall mash-up made for serious muffin lovers. Think snickerdoodle on the outside, warm pumpkin pie surprise on the inside—it’s the kind of bake that fills your kitchen with spice and your feed with drool-worthy snaps.
Ingredients
Muffin Batter:
1½ cups all-purpose flour
½ tsp baking soda
1 tsp cream of tartar
½ tsp salt
½ tsp cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup sour cream
Pumpkin Pie Filling:
¾ cup pumpkin purée
2 tbsp brown sugar
½ tsp pumpkin pie spice
Pinch of salt
Cinnamon Sugar Coating:
¼ cup granulated sugar
1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.
In a small bowl, mix pumpkin purée, brown sugar, pumpkin spice, and salt. Set aside.
Whisk flour, baking soda, cream of tartar, salt, and cinnamon in a bowl.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Mix in sour cream.
Gradually add dry ingredients to wet until just combined.
Fill each muffin cup with 1 heaping tbsp of batter. Add 1 tsp of pumpkin filling in the center, then cover with more batter.
Mix cinnamon sugar and sprinkle over tops.
Bake 18–22 minutes or until golden and centers are set. Cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 230/ Muffin
- Sugar: 16g/ Muffin
- Sodium: 160mg/ Muffin
- Fat: 11g/ Muffin
- Saturated Fat: 7g/ Muffin
- Carbohydrates: 28g/ Muffin
- Fiber: 1g/ Muffin
- Protein: 3g/ Muffin