Double-Chip Pumpkin Cinnamon Muffins

Name: Double-Chip Pumpkin Cinnamon Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen.
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 1 cup sugar; 1/2 cup buttermilk; 1/3 cup canola oil; 2 Nellie’s Free Range 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

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 Nellie’s Free Range 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 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.

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.

Nutrition 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.

Originally published as Pumpkin Cinnamon Double Chip Muffins in Healthy Cooking February/March 2009

Reviews

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Average Rating:

Cheri Beck

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!
milmaf

Jan 5, 2014

Delicious. A big hit with everyone.
MTHORSELOVER

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 :)
JCV4

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!
cyclonemom

Nov 1, 2010

Very moist muffins! I made them for coworkers and they all loved them.
elr94

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.
mama_mums

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!
mjlouk

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!