Best 5 Double Chip Pumpkin Cinnamon Muffins Recipes

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Step into the delightful world of double chip pumpkin cinnamon muffins, a culinary symphony that tantalizes taste buds and warms hearts. These heavenly muffins are a perfect blend of autumnal spices, velvety pumpkin purée, and a generous dose of chocolate chips. Whether you're sharing a cozy breakfast with loved ones or indulging in a sweet treat, these muffins will transport you to a realm of culinary bliss. With their moist texture, irresistible aroma, and the perfect balance of flavors, double chip pumpkin cinnamon muffins are sure to become a cherished addition to your baking repertoire.

Let's cook with our recipes!

DOUBLE-CHIP PUMPKIN CINNAMON MUFFINS



Double-Chip Pumpkin Cinnamon Muffins image

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

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

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.

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING



Pumpkin Muffins with Cinnamon Streusel Topping image

Pumpkin muffins with a crunchy cinnamon crumb topping.

Provided by 2sachse

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 18

Number Of Ingredients 16

¾ cup brown sugar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 cup pumpkin puree
⅓ cup water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
  • Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
  • Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
  • Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 181 calories, Carbohydrate 29.2 g, Cholesterol 35.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 283.8 mg, Sugar 18.7 g

CINNAMON CHIP PUMPKIN MUFFINS



Cinnamon Chip Pumpkin Muffins image

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

1 3/4 cups flour
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
15 ounces pumpkin puree (about 1 3/4 cups)
1/2 cup butter, melted
3/4 cup cinnamon baking chips

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 PUMPKIN MINI MUFFINS



Cinnamon Chip Pumpkin Mini Muffins image

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

cooking spray
1 (15.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin pie mix
1 (10 ounce) package cinnamon chips (such as Hershey's®)

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

CHOCOLATE CHIP PUMPKIN MUFFINS (VEGAN)



Chocolate Chip Pumpkin Muffins (Vegan) image

This is my own modification of a recipe from bhg.com. I made it vegan, and just a little healthier overall. It's called "double-flavored muffins" on that site.

Provided by QueenQT26

Categories     Quick Breads

Time 45m

Yield 18 serving(s)

Number Of Ingredients 13

1 2/3 cups whole wheat flour
1/2 cup turbinado sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs (egg substitute equal to 2 eggs)
1 cup canned pumpkin
1/2 cup applesauce
1 cup semisweet chocolate pieces (6 ounces) or 1 cup carob chips

Steps:

  • Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
  • In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
  • In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
  • Add the pumpkin mixture all at once to the flour mixture.
  • Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
  • Spoon batter into prepared muffin cups, filling each two-thirds full.
  • Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
  • Don't overbake.
  • Remove from muffin cups; serve warm.
  • For Vegan do not use egg or egg based subs.

Nutrition Facts : Calories 144.2, Fat 4.1, SaturatedFat 2.2, Cholesterol 21, Sodium 189.6, Carbohydrate 25, Fiber 2.6, Sugar 13.1, Protein 2.9

Tips:

  • For a moister muffin, use sour cream or Greek yogurt instead of milk. You can also add a mashed banana or grated apple to the batter.
  • If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves.
  • Be sure to not overmix the batter. Overmixing can result in tough muffins.
  • For a crispy muffin top, sprinkle a little bit of sugar or brown sugar on top of the muffins before baking.
  • Muffins are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Conclusion:

These pumpkin cinnamon muffins with double chocolate chips are a delicious and easy-to-make treat that are perfect for fall. With their moist texture, sweet pumpkin flavor, and chocolatey goodness, these muffins are sure to be a hit with everyone. So next time you're looking for a tasty snack or breakfast option, give these muffins a try!

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