Cinnamon Chip Pumpkin Muffins

Laurie Sanders

By
@rhinemaidens3

I had leftover pumpkin puree from making soup so I threw together some muffins for a potluck at work. I was asked for the recipe by so many people, I went back and made them a second time so I could write down the recipe. I added the cinnamon chips both times and they make these muffins special.


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Comments:

Serves:

12-24

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Pumpkin Patch