Pumpkin Cinnamon Chip Muffins are in my top ten list of favorite muffins to bake and enjoy. I love a good pumpkin muffin, and the cinnamon chips added in just makes them so incredible. Grocery stores used to sell cinnamon chips near the chocolate chips. Some still do! I spot them in Walmart or Target once in a while (especially during the holidays). In fact, I just saw them there the other day! Otherwise, I order cinnamon chips in bulk online so I can make other things like cinnamon chip banana bread, cinnamon fudge and snickerdoodle pudding cookies.
Ingredients needed:
all purpose flour baking powder, baking soda and salt white sugar pumpkin pie spice and ground cinnamon eggs unsweetened pumpkin purée unsweetened applesauce canola or vegetable oil vanilla extract cinnamon chips
How to make Pumpkin Cinnamon Chip Muffins:
The complete, printable recipe is at the end of this post.
HOT TIP: Use an ice cream scoop with a spring handle to scoop the batter into the muffin tins. It’s so easy and no mess!
Bake for 18 to 20 minutes, or until toothpick inserted in the center comes out clean. They rise slightly, and they should be easy to pop out of your muffin pan once they’ve cooled off for a bit.
Let them cool completely on a baking rack.
These pumpkin cinnamon chip muffins freeze nicely. Just pop them into a large freezer zip baggie, and freeze up to three months. Take them out to defrost when you want to enjoy an incredible muffin. At room temperature, they’ll be fine for a few days. Enjoy!
The Best Muffin Recipes:
Raspberry Muffins Maple Drizzled Apple Muffins Pecan Pie Muffins Bakery Style Blueberry Muffins Snickerdoodle Muffins
