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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
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    2 dozen

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 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

  • 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.
Editor's Note
As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground.
Nutrition Facts
1 each: 174 calories, 6g fat (2g saturated fat), 18mg cholesterol, 164mg sodium, 27g carbohydrate (16g sugars, 2g fiber), 3g protein.

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