I bookmarked this recipe two years ago when I saw it on my friend, Pam’s, blog, For the Love of Cooking, and have been trying to find the cinnamon chips in local stores ever since. With no luck! I knew her recipe would be delicious and the thought of little gooey, creamy bits of cinnamon in a pumpkin muffin was enough to keep me searching. I checked everybody from Whole Foods to a small local grocery in the town where I live and nobody had them or even heard of them. Several stores said they would look into it but they never got back to me so for two years this recipe languished in my file of bookmarked recipes. You can imagine how surprised I was when one of my FB friends happened to mention that she bought several bags of these chips at one of our local stores (Winco if you are interested and live close by) so I made a beeline for the closest outlet. To make sure it wasn’t just a holiday item and I wouldn’t run out over the winter I stocked up and will probably go back to get a few more bags just in case. These little chips are delicious and worth all the fuss that went into finding them. Pam’s pumpkin muffins are heavenly and I’m looking forward to trying more recipe that include these tasty chips – I think a batch of cookies is next.
- 1 cup of flour
- ½ cup of whole wheat flour
- ½ tsp salt
- 1 tsp baking soda
- 1 cup pumpkin
- ½ cup canola oil
- 2 eggs
- ½ tsp vanilla
- ¼ cup buttermilk
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp pumpkin pie spice
- ¾ cup cinnamon chips
- ½ cup walnuts, chopped
- Preheat the oven to 350 degrees. Coat a muffin pan with cooking spray.
- In a large bowl, mix together the pumpkin, oil, eggs, vanilla and buttermilk. Add the white and brown sugars as well as the cinnamon, nutmeg and pumpkin pie spice. Mix thoroughly.
- Combine the flours with the salt and baking soda, stir well. Slowly add the flour mixture to the pumpkin mixture and stir until combined. Add the cinnamon chips and walnut pieces. Spoon the mixture into the prepared muffin pan.
- Bake for 20-22 minutes, or until a tester inserted in the center comes out clean. Cool muffins on a rack. Slather with butter and serve.
My family loves pumpkin anything – pies, breads, cookies, soups, vegetable dishes and many more. What is your favorite pumpkin recipe?
You might also enjoy:
Wives with Knives: Pumpkin Roulade with Ginger Buttercream
My Baking Addiction: Pumpkin Pie Spice Recipe
Wives with Knives: Pumpkin Pie Bites
A Feast for the Eyes: Pumpkin Brulee
Ciao Chow Linda: Pumpkin Ravioli with Walnut Cream Sauce
This post is linked to Foodie Friday at Designs by Gollum, Seasonal Sunday at The Tablescaper, and On the Menu Monday at StoneGable. I hope you will visit these wonderful blogs this weekend. You will find lots of recipes and friendship there.
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