Pumpkin Spice Muffins are such a treat in the fall when the smell of pumpkin just makes me feel thankful! I love the smell these create in the house.
One of my favorite things to see in the store is the holiday baking display! There are always so many delightful goodies in this display and I try to buy up extras to last me all year long! One of the goodies I found recently were Pumpkin Spice Chips….can you say yummy!! I knew these would be great in a lot of treats….but definitely wanted to try some with my Pumpkin Spice Muffins! These chips did not disappoint!
If you can't find the chips at your local store…you could try cinnamon chips…chocolate chips are also really good!
Ingredients for Pumpkin Spice Muffins
- 4 eggs
- 2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 12 ounce bags of Pumpkin Spice Chips
How to Make Pumpkin Spice Muffins
Preheat your oven to 400 degrees F. You will use a regular size muffin pan and this recipe makes 2 dozen! You can line the muffin tins or spray the pan with non-stick cooking spray. If I use muffin liners, I like to spray the inside of the liners to make removal even easier!
Now take a large bowl and add your eggs, sugar, pumpkin and oil and mix until well blended and smooth. In another bowl mix your dry ingredients (except your chips) together. Add the dry mixture slowly to the wet mixture and mix well. Last you will fold in one bag of pumpkin spice chips.
Fill your muffin pan with the Pumpkin Spice Muffin mixture until at least 3/4 full to almost full. I actually had some left over batter and was able to make one pan of mini muffins!
Once your muffin pan is full, sprinkle pumpkin spice chips on the top of all the muffins before baking. You may have some leftover chips depending on how many you want to sprinkle on the top. This is optional if you prefer to not have any extra chips on the top.
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Have you tried baking with pumpkin spice chips before? What are your favorite pumpkin recipes?
Need some other muffin ideas? Check out my Sweet Breads Pinterest Board!
Follow Life is Sweeter by Design's board Sweet Bread Recipes on Pinterest.
- 4 eggs
- 2 cups sugar
- 15 ounces solid-pack pumpkin puree
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 24 ounces pumpkin spice chips 2 bags
-
Preheat your oven to 400 degrees F.
-
You will use a regular size muffin pan and this recipe makes 2 dozen!
-
You can line the muffin tins or spray the pan with non-stick cooking spray. If I use muffin liners, I like to spray the inside of the liners to make removal even easier!
-
Now take a large bowl and add your eggs, sugar, pumpkin and oil and mix until well blended and smooth.
-
In another bowl mix your dry ingredients (except your chips) together. Add the dry mixture slowly to the wet mixture and mix well.
-
Last you will fold in one bag of pumpkin spice chips.
-
Fill your muffin pan with the Pumpkin Spice Muffin mixture until at least 3/4 full to almost full. I actually had some left over batter and was able to make one pan of mini muffins!
-
Once your muffin pan is full, sprinkle pumpkin spice chips on the top of all the muffins before baking.
-
You may have some leftover chips depending on how many you want to sprinkle on the top. This is optional if you prefer to not have any extra chips on the top.
-
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
You can substitute apple sauce for some or all of the oil, but your muffins may not be as moist!
If you can't find the pumpkin spice chips you can use cinnamon chips or chocolate chips.
Adapted from from Taste of Home recipe for Pumpkin Muffins
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