Cinnamon Chip Pumpkin Muffins
prep time: 30 Min
cook time: 20 Min
yield: 12-24 servings
Ingredients:
FIRST SET INGREDIENTS:
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/4 cup dark molasses
1/2 cup buttermilk
SECOND SET INGREDIENTS
1 2/3 cups white sugar
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla
THIRD SET INGREDIENTS:
3 - 3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
STIR IN
1 package cinnamon chips
TOPPING:
1/3 cup white sugar
1 teaspoon cinnamon sugar
Directions:
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.
Add the 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.
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).
Bake at 350 degrees for 15 minutes for minis and 20-25 minutes for regular or jumbo muffins.
Notes:
Cinnamon chips can be hard to find. We’ve had success locating the Hershey’s brand at Walmart (10 oz bag).
Recipe courtesy of Just a Pinch.com