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Double-Chip Pumpkin Cinnamon Muffins

Double-Chip Pumpkin Cinnamon Muffins
I lightened up a recipe I found and this is the result. It's a moist, delicious muffin that tastes just as good a day or two later, if they last that long! —Vera Decker, Windsor, New York
24 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 2 eggs
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cinnamon baking chips, chopped
  • 1/2 cup miniature semisweet chocolate chips
  • TOPPING:
  • 1/4 cup sugar
  • 3 teaspoons ground cinnamon

Directions

  • In a large bowl, beat the first seven ingredients until well blended.
  • Combine the flours, baking powder, baking soda, cinnamon, salt and
© Taste of Home 2013

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Double-Chip Pumpkin Cinnamon Muffins (continued)

Directions (continued)

  • nutmeg; gradually beat into pumpkin mixture until blended. Stir in
  • chips.
  • Coat muffin cups with cooking spray or use foil liners; fill
  • two-thirds full with batter. Combine topping ingredients; sprinkle
  • over batter.
  • Bake at 400° for 12-15 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pans to wire racks.
  • Yield: 2 dozen.
Nutrition Facts: 1 muffin equals 174 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 164 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013