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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.
- 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.
Yum! This was perhaps one of the best pumpkin muffin recipes I've ever tried. They turned out prefectly moist and full of flavor. The only change I made was to increase the chips a little to 1 cup because, well, I think you can never have too many chips in your muffins. ;) This recipe is a definite repeat in our house. Delicious! Thank you for sharing. :)