Fall is on the way! The air is getting cooler, the leaves are starting to change, and sweaters are coming out of their long hibernation! Yes, it seems like the perfect time to start embracing all the flavors of the season. And thankfully, Perfectly Autumn Muffins pack all of those flavors into each tender bite! These are snickerdoodle muffins made with the fragrant fall favorites of pumpkin, cinnamon, and pumpkin pie spice, topped with a cookie streusel. Oh yes, Perfectly Autumn Muffins are in fact cookie muffins, making these even more of a fabulous treat! Whether you serve them for dessert or for breakfast, these little cups of goodness are going to make you smile!

image 587 - Fall is on the way! The air is getting cooler, the leaves are starting to change, and sweaters are coming out of their long hibernation! Yes, it seems like the perfect time to start embracing all the flavors of the season. And thankfully, Perfectly Autumn Muffins pack all of those flavors into each tender bite! These are snickerdoodle muffins made with the fragrant fall favorites of pumpkin, cinnamon, and pumpkin pie spice, topped with a cookie streusel. Oh yes, Perfectly Autumn Muffins are in fact cookie muffins, making these even more of a fabulous treat! Whether you serve them for dessert or for breakfast, these little cups of goodness are going to make you smile!

Ingredients

  • 1 (17.9-ounce) pouch snickerdoodle cookie mix
  • 1 cup rolled oats
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 cup flour
  • 1/3 cup oil
  • 2 eggs
  • 1 (15-ounce) can pumpkin purée
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Directions

Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Prepare a muffin tin with paper liners.

Step 3 –Separate and reserve the cinnamon-sugar packet from the snickerdoodle cookie mix.

Step 4 –In a bowl, combine the snickerdoodle cookie mix, the oats, and the pumpkin pie spice.

Step 5 –Reserve 1/2 cup of the snickerdoodle mixture.

Step 6 –Add the baking powder and the flour to the remaining snickerdoodle mixture and stir to combine.

Step 7 –Add the oil, the eggs, the pumpkin purée, and the milk to the snickerdoodle mixture and stir until well-combined.

Step 8 –Add the reserved cinnamon-sugar packet and the melted butter to the reserved snickerdoodle mixture and stir until a streusel forms.

Step 9 –Fill each muffin cup almost all the way full with the batter.

Step 10 –Top each muffin cup with an even amount of the streusel mixture.

Step 11 –Bake until a toothpick inserted into the center of the muffins comes out clean, about 12-15 minutes.

Step 12 –Place the muffin tin on a wire rack to cool for 5 minutes.

Step 13 –Transfer the muffins from the tin and let cool completely on a wire rack.

Step 14 –Serve.