CINNAMON CHIP PUMPKIN MUFFINS

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Cinnamon Chip Pumpkin Muffins image

Cinnamon chips are a little hard to find but so worth the search. If you love pumpkin, fall spices and cinnamon you will love love love these. They're moist and the cinnamon sugar topping is just enough to put these over the top! YUM!

Provided by Laurie Sanders

Categories     Other Breads

Time 50m

Number Of Ingredients 24

MIX TOGETHER UNTIL WELL BLENDED:
1 1/2 c pumpkin puree
1/2 c vegetable oil
2 large eggs
1/4 c dark molasses
1/2 c buttermilk
ADD AND MIX WELL:
1 2/3 c white sugar
1/3 c brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla
MIX THE FOLLOWING DRY INGREDIENTS TOGETHER & ADD SLOWLY TO THE BATTER:
3 to 3 1/2 c flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
ONCE ALL OF THE ABOVE INGREDIENTS ARE MIXED THEN ADD:
1 pkg cinnamon chips
FOLLOW DIRECTIONS BELOW AND THEN MIX TOGETHER AND SPRINKLE THE TOPS OF THE MUFFINS:
1/3 c white sugar
1 tsp cinnamon sugar

Steps:

  • 1. Preheat oven to 350 degrees. Prepare muffin tins (any size) by spraying with baking spray (Pam) and lining with paper or foil muffin papers. Mix together the first group of ingredients and then add the second group of ingredients.
  • 2. Add third group of dry ingredients together and slowly add to the batter. Once all the dry ingredients have been well mixed into the batter add one package of cinnamon chips. *Note: I found Hershey's cinnamon chips at both QFC (Kroger) and Albertson's here in the Northwest.
  • 3. After the chips have been stirred in well, scoop the batter into your muffin tins. This will make 12 jumbo muffins (plus a few minis) or 24 regular sized muffins. Before baking sprinkle each muffin with about a teaspoon of cinnamon sugar (less for minis) and bake at 350 degrees for 15 minutes for minis and 20-25 for regular or jumbo muffins.

*** Explore more Cinnamon Chip Pumpkin Muffins Recipes »

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