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.
Notes
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.