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cinnamon chip pumpkin muffins

(2 ratings)
rhinemaidens3 avatar
Blue Ribbon Recipe by
Laurie Sanders
@rhinemaidens3
Seattle, WA

I had leftover pumpkin puree from making soup so I threw together some muffins for a potluck at work. I was asked for the recipe by so many people, I went back and made them a second time so I could write down the recipe. I added the cinnamon chips both times and they make these muffins special.

Blue Ribbon Recipe

Soft and sweet, these moist pumpkin muffins have just the right amount of spices. Cinnamon is front and center while the other spices linger in the background. The cinnamon sugar topping is just enough to put these over the top. They are what you would expect to find at a coffee shop. A delicious muffin alongside morning coffee or to enjoy as an afternoon treat.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 -24
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For cinnamon chip pumpkin muffins

  • FIRST SET INGREDIENTS
  • 1 1/2 c
    pumpkin puree
  • 1/2 c
    vegetable oil
  • 2 lg
    eggs
  • 1/4 c
    dark molasses
  • 1/2 c
    buttermilk
  • SECOND SET INGREDIENTS
  • 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
  • THIRD SET INGREDIENTS
  • 3 - 3 1/2 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • STIR IN
  • 1 pkg
    cinnamon chips
  • TOPPING
  • 1/3 c
    white sugar
  • 1 tsp
    cinnamon sugar

How To Make cinnamon chip pumpkin muffins

Test Kitchen Tips
Cinnamon chips can be hard to find. We've had success locating the Hershey's brand at Walmart (10 oz bag).
  • Oven set to preheat to 350 degrees.
    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.
  • Wet ingredients, sugars, and spices mixed in a bowl.
    2
    Mix together the first group of ingredients and then add the second group of ingredients.
  • Slowly adding dry ingredients.
    3
    Add third group of dry ingredients together and slowly add to the batter.
  • Stirring in cinnamon chips.
    4
    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.
  • Batter in muffin tins with cinnamon sugar on top.
    5
    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).
  • Inside of a baked Cinnamon Chip Pumpkin Muffin.
    6
    Bake at 350 degrees for 15 minutes for minis and 20-25 for regular or jumbo muffins.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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