Cinnamon Chip Pumpkin Muffins
Infused with the cozy warmth of fall flavors, Cinnamon Chip Pumpkin Muffins are the ultimate seasonal treat for pumpkin lovers. These tender, bakery-style muffins combine the earthy sweetness of pumpkin puree, aromatic spices like cinnamon and nutmeg, and the rich, melty goodness of cinnamon chips in every bite. Perfectly moist and fluffy, they’re quick to make with just 15 minutes of prep time and ready to enjoy in under 40 minutes. Whether served warm alongside your morning coffee or as a delightful afternoon snack, these muffins are an irresistible balance of sweet and spiced. Bake a batch for a comforting, homemade indulgence that captures the essence of autumn!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups cinnamon chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a medium mixing bowl, combine the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Whisk until smooth and fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing as this can result in dense muffins.
Fold in the cinnamon chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition Facts
Calories |
5040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 768.5 g | 279% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 465.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 461 mg | 35% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1525 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
