The best flavors of fall come together for this perfect cozy breakfast or treat. These pumpkin snickerdoodle muffins are fluffy, soft and can be whipped up in a flash. No mixer required! They are topped with a crunchy cinnamon sugar streusel that’s irresistible.

Pumpkin Snickerdoodle Muffins 

By Cara Lanz • Serves 12

1 pouch (17.9 ounce) Betty Crocker snickerdoodle cookie mix
1 cup rolled oats
2 tsp. pumpkin pie spice (see note below)
1 tsp. baking powder
1/2 cup flour
1/3 cup canola or vegetable oil
2 eggs
1 15-ounce can pumpkin puree
1/2 cup milk
2 Tbsp. melted butter

  1. Preheat the oven to 375°F. Prepare a muffin tin with paper liners.
  2. Combine the snickerdoodle cookie mix (not the cinnamon sugar packet), oatmeal and pumpkin pie spice. Set aside ½ cup of the mixture for the streusel topping. 
  3. To the remaining cookie mix, add the baking powder and flour. Stir. Add the oil, eggs, pumpkin and milk. Stir until combined. 
  4. Make the streusel topping. Add the cinnamon sugar packet and melted butter to the reserved cookie mixture. Stir until combined. 
  5. Fill each muffin cup almost all the way full. Add the streusel mixture to the top of each muffin. 
  6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. 
  7. Place the muffin tin on a wire rack to cool for about 5 minutes. Remove the muffins from the tin and let cool completely on a wire rack. 
  8. Store in a tightly sealed container at room temperature. 
Make Your Own Pumpkin Pie Spice!

This is the perfect spice for fall baking season. In a small bowl or spice jar, add 4 tsp. cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves and ½ tsp. ground nutmeg. Stir or shake until completely combined.

Find more great recipes by Cara Lanz at midwesternhomelife.com. Photo of Cara holding a mug in her kitchen