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..."
INGREDIENTS
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1 can (15 ounces) solid-pack pumpkin
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1 cup sugar
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1/2 cup buttermilk
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1/3 cup canola oil
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2 eggs
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2 egg whites
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 cup oat flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/2 cup cinnamon baking chips, chopped
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1/2 cup miniature semisweet chocolate chips
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TOPPING:
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1/4 cup sugar
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3 teaspoons ground cinnamon
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