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Pumpkin Muffins with Cinnamon Chips and Walnuts, perfect for breakfast or snack time. Recipe includes gluten free and traditional versions. | RotiNRice.com

Pumpkin Muffins with Cinnamon Chips and Walnuts

Pumpkin Muffins with Cinnamon Chips and Walnuts, perfect for breakfast or snack time. Recipe includes gluten free and traditional versions.
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 214kcal
Author: Linda Ooi

INGREDIENTS

Dry Ingredients (Gluten free)

Dry Ingredients (Traditional)

Wet Ingredients

  • 1 egg
  • ¼ cup vegetable oil (60ml)
  • ¼ cup sugar (55g)
  • ¼ cup milk (60ml)
  • ½ tsp vanilla
  • 1 cup pumpkin puree (250g)

Mixed-Ins

INSTRUCTIONS

  • Preheat oven to 350&#176F. Line a 12 standard size muffin pan with muffin liners. Combine all dry ingredients in a medium-sized bowl.
  • In a large bowl, add all wet ingredients. Using a hand whisk, whisk till combined. Add dry ingredients to wet ingredients. Fold in cinnamon chips and walnuts.
  • Divide batter evenly into lined muffin pan about 2/3 full.
  • Bake for 23 to 25 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow muffins to cool in the pan for 5 minutes.
  • Transfer muffins to wire rack to cool completely.

NUTRITION

Calories: 214kcal
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