Cinnamon Chip Pumpkin Muffins Recipe for Fall Baking

• ½ cup (118 ml) oil (canola or vegetable)
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups (305 g) pumpkin puree
• 2 large eggs
• ½ cup (118 ml) water
• 1 ¾ cups (210 g) all-purpose flour (stir, spoon & level)
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 1 Tbsp + 1 tsp pumpkin pie spice
• ¾–1 cup (128–170 g) cinnamon chips

• Preheat the oven to 350°F (177°C). Line muffin pans with paper liners.
• In a stand mixer (or large bowl with a hand mixer), blend the oil, sugar, and vanilla until combined.
• Add the pumpkin puree, eggs, and water. Mix until well incorporated.
• In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the cinnamon chips.
• Fill each lined muffin cup about two-thirds full. Bake at 350°F for approximately 18 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before serving.

For a stronger cinnamon flavor, use the higher amount of cinnamon chips. Store cooled muffins in an airtight container at room temperature for 2–3 days, or refrigerate for longer freshness.