These delicious, sweet and tender Pumpkin Cinnamon Chip Muffins have a good dose of spice and the amazing addition of cinnamon chips!
Pumpkin Cinnamon Chip Muffins are in my top ten list of favorite muffins to bake and enjoy. I love a good pumpkin muffin, and the cinnamon chips added in just makes them so incredible.
Grocery stores used to sell cinnamon chips near the chocolate chips. Some still do! I spot them in Walmart or Target once in a while (especially during the holidays). In fact, I just saw them there the other day! Otherwise, I order cinnamon chips in bulk online so I can make other things like cinnamon chip banana bread, cinnamon fudge and snickerdoodle pudding cookies.
- all purpose flour
- baking powder, baking soda and salt
- white sugar
- pumpkin pie spice and ground cinnamon
- unsweetened pumpkin purée
- unsweetened applesauce
- canola or vegetable oil
- vanilla extract
- cinnamon chips
How to make Pumpkin Cinnamon Chip Muffins:
The complete, printable recipe is at the end of this post.
In a small bowl, mix together the sugar and cinnamon. Scoop the batter into muffin pans, and sprinkle tops with the cinnamon/sugar mixture.
- HOT TIP: Use an ice cream scoop with a spring handle to scoop the batter into the muffin tins. It’s so easy and no mess!
Bake for 18 to 20 minutes, or until toothpick inserted in the center comes out clean.
They rise slightly, and they should be easy to pop out of your muffin pan once they’ve cooled off for a bit.
Let them cool completely on a baking rack.
These pumpkin cinnamon chip muffins freeze nicely. Just pop them into a large freezer zip baggie, and freeze up to three months. Take them out to defrost when you want to enjoy an incredible muffin. At room temperature, they’ll be fine for a few days. Enjoy!
The Best Muffin Recipes:
- Raspberry Muffins
- Maple Drizzled Apple Muffins
- Pecan Pie Muffins
- Bakery Style Blueberry Muffins
- Snickerdoodle Muffins
Pumpkin Cinnamon Chip Muffins
- 2¼ cups all purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated white sugar
- 1½ teaspoons pumpkin pie spice
- 2 large eggs
- 1½ cups canned unsweetened pumpkin puree
- 1 cup unsweetened applesauce
- 2 tablespoons canola or vegetable oil
- 1½ teaspoons vanilla extract
- 1 cup cinnamon chips
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350°F. Lightly spray 18 muffin tin cups with nonstick spray.
- In a medium bowl, whisk together dry ingredients (through the pumpkin pie spice).
- In a large bowl, whisk together eggs, pumpkin, applesauce, oil and vanilla until well blended. Stir in dry ingredients and mix only until combined (do not over mix). Gently fold in cinnamon chips.
- In a small bowl, mix together the sugar and cinnamon.
- Scoop the batter into muffin pans, and sprinkle tops with the cinnamon/sugar mixture. Bake for 18 to 20 minutes, or until toothpick inserted in the center comes out clean. Turn onto rack and cool.
- Use an ice cream scoop with a spring handle to scoop the batter into the muffin tins. It’s so easy and no mess!
- You might be able to find cinnamon chips in your market's chocolate chip aisle, and if your market doesn't carry them... talk to the manager! They're made by Hersheys. Sometimes I spot them at Walmart or Target. Otherwise, I order them online.