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Double-Chip Pumpkin Cinnamon Muffins Recipe

Double-Chip Pumpkin Cinnamon Muffins Recipe

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 YIELD:24 servings


  • 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
  • 1/4 cup sugar
  • 3 teaspoons ground cinnamon


  • 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.

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.

Reviews for Double-Chip Pumpkin Cinnamon Muffins

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Cheri Beck User ID: 174358 231870
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!"

milmaf User ID: 7439876 111117
Reviewed Jan. 5, 2014

"Delicious. A big hit with everyone."

MTHORSELOVER User ID: 6782163 118902
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 :)"

JCV4 User ID: 628113 118901
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!"

cyclonemom User ID: 2817951 142990
Reviewed Nov. 1, 2010

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

elr94 User ID: 4492447 97500
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."

mama_mums User ID: 4007770 182208
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!"

mjlouk User ID: 1712085 165620
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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