Cinnamon Chip Pumpkin Muffins Recipes
CINNAMON CHIP PUMPKIN MINI MUFFINS
Delicious, easy-to-prepare mini muffins, perfect for breakfast, appetizer or dessert.
Provided by Ann & Erin
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 27m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray.
- Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon.
- Scoop mixture into muffin tin, filling each cup 3/4 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 25.9 g, Cholesterol 0.9 mg, Fat 5.4 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 180.2 mg, Sugar 14.8 g
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
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.
EASY PUMPKIN CINNAMON CHIP MUFFINS
I got this recipe from a co-worker. I absolutely love it and they are very easy to make. I tend to like my pumpkin muffins with extra spices, so I always throw in a little extra.
Provided by Gayle
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
- Place cake mix, pumpkin puree, applesauce, and pumpkin pie spice into a large blender or food processor and blend until batter is smooth, about 1 minute. Transfer batter to a bowl and mix cinnamon chips into batter. Scoop into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 0.5 mg, Fat 6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 213 mg, Sugar 17.7 g
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
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.
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
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
CINNAMON CHIP MUFFINS
Make and share this Cinnamon Chip Muffins recipe from Food.com.
Provided by Joy1996
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spray a non-stick muffin pan with cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, and salt; stir in sugars, then cinnamon chips and nuts.
- In a small bowl, combine the milk, egg and oil; stir into dry ingredients.
- Spoon into muffin cups and bake for 18-21 minutes, or until golden brown.
Nutrition Facts : Calories 210.8, Fat 10.4, SaturatedFat 1.6, Cholesterol 17.6, Sodium 225.1, Carbohydrate 26.1, Fiber 0.9, Sugar 8.8, Protein 3.9
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- In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
- In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
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- Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly., Prepare the topping by mixing the ingredients together until crumbly.
- Set aside., Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency.
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- In another bowl, beat eggs, sugar, oil, and pumpkin till smooth. Add to dry ingredients and stir just until moistened.
- Pour into 5 well greased and floured mini loaf pans. Mine are about 5x3". Combine the sugar and cinnamon and sprinkle over the tops of the loaves.
- Bake at 325° for 40-45 minutes or till toothpick comes out clean. Cool in pans for 5-10 minutes, then remove and cool on cooling racks.
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