Hi guys! I’m in New York right now, taping during the day and sneaking in time with Pete when we are both done working. (You can follow my trip and being on set this week on instagram). My angel of a mother is stepping in to take care of the girls for a couple days. Yes, I know I am seriously lucky that my mom is so generous with us. She always makes me feel like it is ok to get out and work hard and not feel guilty about the girls. It takes a village, right?
And I am happy to be in New York for a few days. This is seriously my favorite time of year here. The weather is so beautiful and the tourists have tapered down so the streets are slightly less packed. Pete and I just walked all day today (and snuck in some shopping) and ate at three different restaurants and two café’s to balance out all of that excercise. We couldn’t help ourselves.
IMG_5853.jpg
Before we left, I made a batch of these Pumpkin Snickerdoodle Muffins so that my mom would have super easy breakfast and snack options for the kids. They are a fall version of these freak out delicious Snickerdoodle Muffins. (And I have to admit that they are actually have quite a bit less fat and more fiber and nutrients with all of the pumpkin puree, which always makes me feel good about giving them to the kids.)
IMG_5856.jpg
These muffins have all of what I love about a pumpkin muffin, with the crackely, cinnamon sugar topping of a snickerdoodle cookie. What’s not to love?
IMG_5857.jpg

To make these muffins, this is what you do:

Preheat the oven to 350 degrees, and prepare 18 muffin tins with paper liners. In the bowl of a standing mixer cream together the butter and sugar until fluffy. Add the vanilla and eggs until well combined. Add the pumpkin and mix well (it will look curdled- but it’s fine!)

Pumpkin Snickerdoodle Muffins

Combine the dry ingredients in a separate bowl. Add them to the pumpkin mixture and mix partially. Add the buttermilk and then mix the batter until smooth.

Pumpkin Snickerdoodle Muffins

Scoop the batter evenly among the 18 prepared muffin liners. Sprinkle them generously on top with the cinnamon sugar mixture.

Pumpkin Snickerdoodle Muffins

Bake the muffins 15 minutes and then let cool slightly before eating.

Pumpkin Snickerdoodle Muffins

IMG_5852.jpg

 

Recipe: Pumpkin Snickerdoodle Muffins

makes 18 muffins

Ingredients

  • 1 cup butter, softened
  • 
1 cup sugar
  • 2 tsp vanilla
  • 
2 eggs
  • 1 cup pumpkin puree
  • 2 ¼ cups flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 
¾ tsp cream of tarter
  • ½ tsp salt
  • ¼ cup buttermilk
  • Topping
  • 1/2 cup sugar
  • 2 TBS of cinnamon

Instructions

  1. Preheat the oven to 350 degrees, and prepare 2 muffin tins with paper liners.
  2. In the bowl of a standing mixer cream together the butter and sugar until fluffy. Add the vanilla and eggs until well combined.
  3. Add the pumpkin and mix well (it will look curdled- but it’s fine!)
  4. Combine the dry ingredients in a separate bowl. Add them to the pumpkin mixture and mix partially. Add the buttermilk and then mix the batter until smooth.
  5. Scoop the batter evenly among the 2 dozen prepared muffin liners. Sprinkle them generously on top with the cinnamon sugar mixture.
  6. Bake the muffins 15 minutes and then let cool slightly before eating.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

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Categorized: Breakfast
Tagged:

Hi guys! I’m in New York right now, taping during the day and sneaking in time with Pete when we are both done working. (You can follow my trip and being on set this week on instagram). My angel of a mother is stepping in to take care of the girls for a couple days. Yes, I know I am seriously lucky that my mom is so generous with us. She always makes me feel like it is ok to get out and work hard and not feel guilty about the girls. It takes a village, right?
And I am happy to be in New York for a few days. This is seriously my favorite time of year here. The weather is so beautiful and the tourists have tapered down so the streets are slightly less packed. Pete and I just walked all day today (and snuck in some shopping) and ate at three different restaurants and two café’s to balance out all of that excercise. We couldn’t help ourselves.
IMG_5853.jpg
Before we left, I made a batch of these Pumpkin Snickerdoodle Muffins so that my mom would have super easy breakfast and snack options for the kids. They are a fall version of these freak out delicious Snickerdoodle Muffins. (And I have to admit that they are actually have quite a bit less fat and more fiber and nutrients with all of the pumpkin puree, which always makes me feel good about giving them to the kids.)
IMG_5856.jpg
These muffins have all of what I love about a pumpkin muffin, with the crackely, cinnamon sugar topping of a snickerdoodle cookie. What’s not to love?
IMG_5857.jpg

To make these muffins, this is what you do:

Preheat the oven to 350 degrees, and prepare 18 muffin tins with paper liners. In the bowl of a standing mixer cream together the butter and sugar until fluffy. Add the vanilla and eggs until well combined. Add the pumpkin and mix well (it will look curdled- but it’s fine!)

Pumpkin Snickerdoodle Muffins

Combine the dry ingredients in a separate bowl. Add them to the pumpkin mixture and mix partially. Add the buttermilk and then mix the batter until smooth.

Pumpkin Snickerdoodle Muffins

Scoop the batter evenly among the 18 prepared muffin liners. Sprinkle them generously on top with the cinnamon sugar mixture.

Pumpkin Snickerdoodle Muffins

Bake the muffins 15 minutes and then let cool slightly before eating.

Pumpkin Snickerdoodle Muffins

IMG_5852.jpg

 

Recipe: Pumpkin Snickerdoodle Muffins

makes 18 muffins

Ingredients

  • 1 cup butter, softened
  • 
1 cup sugar
  • 2 tsp vanilla
  • 
2 eggs
  • 1 cup pumpkin puree
  • 2 ¼ cups flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 
¾ tsp cream of tarter
  • ½ tsp salt
  • ¼ cup buttermilk
  • Topping
  • 1/2 cup sugar
  • 2 TBS of cinnamon

Instructions

  1. Preheat the oven to 350 degrees, and prepare 2 muffin tins with paper liners.
  2. In the bowl of a standing mixer cream together the butter and sugar until fluffy. Add the vanilla and eggs until well combined.
  3. Add the pumpkin and mix well (it will look curdled- but it’s fine!)
  4. Combine the dry ingredients in a separate bowl. Add them to the pumpkin mixture and mix partially. Add the buttermilk and then mix the batter until smooth.
  5. Scoop the batter evenly among the 2 dozen prepared muffin liners. Sprinkle them generously on top with the cinnamon sugar mixture.
  6. Bake the muffins 15 minutes and then let cool slightly before eating.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)