When I saw the pumpkin muffins on Two Peas and Their Pod, I knew I would make them immediately. I’ve been craving pumpkin lately and thought the muffins looked really delicious. My son and I had a great time making them together. They smelled so delicious while baking and we couldn’t wait to try them. My daughter was thrilled to see these muffins waiting for her when she got home from school. They were a HUGE hit with both kids – double thumbs up. They asked if they could have them for breakfast the next day. Thanks, Maria!
Pumpkin Muffins with Cinnamon Chips and Walnuts:
- 1 cup of flour
- 1/2 cup of whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup pumpkin
- 1/2 cup canola oil
- 2 eggs
- 1/2 tsp vanilla
- 1/4 cup buttermilk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 3/4 cup cinnamon chips
- 1/2 cup walnut pieces
How to Make Pumpkin Muffins with Cinnamon Chips and Walnuts
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 sugar 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. Enjoy.
Adapted recipe and photos from For the Love of Cooking.net Original recipe from Maria at Two Peas and Their Pod