Cinnamon Chip Pumpkin Muffins

Here I go with the cinnamon chips again! This time I thought they would pair perfectly with a pumpkin spice muffin & they sure did! I love how versatile those cinnamon chips are.

I know Thanksgiving is over, & some of you might be pumpkin-ed out, but if you are not, give these a try. I am still a pumpkin girl until Christmas is over, so if you are like me, then you still have a few weeks to make these!

4.43 from 7 ratings

Cinnamon Chip Pumpkin Muffins

Created by Amber Brady

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YieldsYields21 muffins

Ingredients

• ▢ ½ cup (118 ml) oil, (canola/vegetable)
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 ¼ cups (305 g) pumpkin puree
• ▢ 2 large eggs
• ▢ ½ cup (118 ml) water
• ▢ 1 ¾ cups (210 g) all-purpose flour, (stir, spoon & level)
• ▢ ½ tsp salt
• ▢ 1 tsp baking soda
• ▢ ½ tsp baking powder
• ▢ 1 Tbsp + 1 tsp pumpkin pie spice
• ▢ ¾ – 1 cup (128-170 g) cinnamon chips

Instructions

 

• In a stand mixer blend oil, sugar, & vanilla.
• Add pumpkin puree, eggs & water. Blend until well-incorporated.
• Combine flour, salt, soda, powder, & pumpkin pie spice in a separate bowl.
• Add slowly to wet mixture. Fold in cinnamon chips.
• Line muffin pans with paper liners & fill ⅔ full. Bake at 350˚F for 18 minutes.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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