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Double-Chip Pumpkin Cinnamon Muffins Recipe
Double-Chip Pumpkin Cinnamon Muffins Recipe photo by Taste of Home
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Double-Chip Pumpkin Cinnamon Muffins Recipe

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4.5 8 11
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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
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 each: 174 calories, 6g fat (2g saturated fat), 18mg cholesterol, 164mg sodium, 27g carbohydrate (16g sugars, 2g fiber), 3g protein Diabetic Exchanges:2 starch, 1 fat

Directions

  1. In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips.
  2. Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.
  3. 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.
Editor's Note: As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground.
Originally published as Double-Chip Pumpkin Cinnamon Muffins in Healthy Cooking February/March 2009, p31


Reviews for Double-Chip Pumpkin Cinnamon Muffins

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Cheri Beck
Reviewed Aug. 27, 2015

"These are delicious and they keep (or freeze) so nicely. I converted them to gluten-free because I'm allergic to wheat, and they converted beautifully! I use 3 eggs instead of 2 and I use powdered egg whites instead of liquid to maintain the moisture balance. I add 1/2 - 1 tsp. xanthan gum (quantity depends on whether the GF flour I'm using has Xanthan or not) and I double the baking powder to 4 teaspoons. I just process oat bran in my food processor for a minute or two in place of the oat flour. I haven't tried it with the cinnamon chips (I don't think I've even seen them in my stores), I just use a cup of regular chocolate chips. I've also never bothered with the topping (and muffins freeze better without sugary toppings). My family loves these!"

MY REVIEW
milmaf
Reviewed Jan. 5, 2014

"Delicious. A big hit with everyone."

MY REVIEW
MTHORSELOVER
Reviewed Oct. 24, 2013

"This is a really delicious recipe. It made 24 large muffins (as advertised) and they were as big and fat as the picture :) I did not add chocolate chips or cinnamon chips to the batter itself; but substituted cinnamon. I made several variations of topping: including brown sugar/cinnamon, chocolate chips, and chopped walnuts. All 3 were delicious. I also made one of the batters with chopped walnuts and that was lovely as well. I try to limit the amount of sugar my 10-year-old son eats, so I also made 1 sugar-free version. He declared it "better" than the ones with sugar (was topped with chopped nuts and cinnamon), so it was a winner all around :)"

MY REVIEW
JCV4
Reviewed Nov. 27, 2012

"These muffins are very flavorful and stay moist. I didn't have any oat flour on hand, so I just used regular flour. Thanks for the great recipe! Everyone loved them!"

MY REVIEW
cyclonemom
Reviewed Nov. 1, 2010

"Very moist muffins! I made them for coworkers and they all loved them."

MY REVIEW
elr94
Reviewed Nov. 22, 2009

"These were super yummy! I used what i had on hand, so instead of cinnamon chips, i used butterscotchchips and instead of mini chocolate chips i used regular. I also substituted a 1/2 cup of 1% milk with 1/2 tsp of lemon juice (letting it sit for a few minutes) for the buttermilk.

They turned out delicious!
The only thing off with the recipe is i ended up with way too much topping."

MY REVIEW
mama_mums
Reviewed Oct. 19, 2009

"I substituted both kinds of chips with 1 c. of chopped pecans. The muffins turned out delicious~ this is a great recipe! Perfect for fall!"

MY REVIEW
mjlouk
Reviewed Oct. 17, 2009

"I couldn't find cinnamon chips so I used butterscotch and I also could not find oat flour so I used regular, but they still turned out great! My 4 year old and 1 year old both ate them up!"

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