Double-Chip Pumpkin Cinnamon Muffins
Total TimePrep: 20 min. Bake: 15 min. + cooling
Very good and so quick and easy to make! I used about a cup of cinnamon chips and no chocolate chips as I had about a half a bag of cinnamon chips I wanted to use up. Also, I didn't chop the cinnamon chips. I got nine jumbo muffins from the recipe.
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!
Delicious. A big hit with everyone.
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 :)
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!
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Very moist muffins! I made them for coworkers and they all loved them.
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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.
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!