Pumpkin Muffins With Cinnamon Chips Recipes

DOUBLE-CHIP PUMPKIN CINNAMON MUFFINS

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

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 19

Double-Chip Pumpkin Cinnamon Muffins image

Steps:

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., Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter., 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.

Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

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
TOPPING:
1/4 cup sugar
3 teaspoons ground cinnamon

CINNAMON CHIP PUMPKIN MUFFINS

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

Cinnamon Chip Pumpkin Muffins image

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.

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

CINNAMON CHIP PUMPKIN MUFFINS

This recipe is the combination of several created specifically for using those wonderful cinnamon chips! But it would also be good with chocolate chips if you can't find those. This is a nice fall muffin. I make this from home made pumpkin puree from the freezer.

Provided by Kaarin

Categories Quick Breads

Time 30m

Yield 20 muffins

Number Of Ingredients 13

Cinnamon Chip Pumpkin Muffins image

Steps:

Combine the dry ingredients.
In another bowl beat the eggs well; add the pumpkin and butter. Slowly stir in the dry ingredients just until combined.
Mix in the cinnamon chips.
Bake in greased (or papered) muffin tins at 350 degrees for 20-25 minutes.

Nutrition Facts : Calories 132.6, Fat 5.2, SaturatedFat 3.1, Cholesterol 33.4, Sodium 170.3, Carbohydrate 19.9, Fiber 0.5, Sugar 10.4, Protein 2

Ingredients

1 3/4 cups flour
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
15 ounces pumpkin puree (about 1 3/4 cups)
1/2 cup butter, melted
3/4 cup cinnamon baking chips

PUMPKIN CHIP MUFFINS

This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!

Provided by FRANNYJ

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 24

Number Of Ingredients 10

Pumpkin Chip Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 39 g, Cholesterol 31 mg, Fat 18.9 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 246 mg, Sugar 25 g

Ingredients

4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 ½ cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips