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
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
Reviews
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!