Double-Chip Pumpkin Cinnamon Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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! 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 king arthur unbleached 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 |
Directions:
1. 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.
2. Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.
3. 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. Yield: 2 dozen.
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