Monday, October 25, 2021

Pumpkin, Pecan, and Cinnamon Chip Muffins

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This is a perfect muffin full of fall flavors and an apt one for fall breakfast or snack. The pumpkins, pecans, and cinnamon chips work out a magic and is sure enough to make your start of the day an amazing one. It is guaranteed that these muffins would be gone very quickly. These are great with a cup of coffee or milk, or on-the-go breakfast or as a snack.

When I saw these chips in the stores, I bagged a couple of them to try in various recipes. Since these are made with cinnamon powder and skim milk powder, these could be used in many seasonal or fall recipes.

Pecans and pumpkins are an amazing combo. the crunchy bite here and there is an amazing one. I have used Milican Pecans and these are the best pecans. I love the flavor of these than any other brand. Click here to buy Milican Pecans.

The aroma when it bakes is absolutely mesmerizing. The amazing color of pumpkins make this very much inviting. Along with spices, this is a perfect one for fall breakfast or a snack. 

This amount of cinnamon chips is important as it adds to the cinnamon flavor and also touch of sweetness here and there. Three-fourth cups works for us but a cup of it also tastes great. Less than this quantity may not have enough flavor. Also, replacing this chip with regular flavor will reduce the cinnamon flavor. The sweet and spicy cinnamon bites here and there makes this muffin unique and replacing this chip may not be a great idea.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Muffin Monday

I am also linking this to Sundays on Silverado, Happiness is Homemade, and Inspire Me Monday.


Prep time: 10 min
Bake time: 15 min
Cooling time: 10 min

Makes 12 regular muffins

All-purpose flour - 1.5 cups
Salt - 1/8 tsp
Baking Powder - 1 tsp
Baking soda - 1/2 tsp
Soy milk - 1 cup
Pumpkin puree - 1 cup
Oil - 1/3 cup
Brown sugar - 2/3 cup
Cinnamon - 1/2 tsp
Ground nutmeg - 1/8 tsp
Ground cloves - 1/8 tsp
Vanilla - 1 tsp
Cinnamon chocolate chips - 3/4 to 1 cup
Chopped piecans - 1/2 cup
Flax seed powder - 1 tbsp


Add 1/4 cup milk to flaxseed powder and set aside to gel. Add the flour, salt, baking powder, baking soda, ground cinnamon, nutmeg, and cloves, mix and set aside. Preheat the oven to 350 degrees F.

Add the flaxed egg, remaining soy milk, pumpkin puree, brown sugar, fresh grated ginger, oil, and vanilla. Mix thoroughly.

Add the flout and mix quickly to make a smooth batter without any lumps.

Fold in the pecans and cinnamon chips.

Scoop the mixture onto pre-lined muffin pans to 3/4 level.

Bake for 15-16 minutes.

Remove from the oven, cool for 10 minutes atleast. Serve warm.

Here are the links we shared today for October 2021 Muffin Monday. Thanks, Stacy!


  1. What great, seasonal muffins. I have never heard nor seen cinnamon chips but you can be sure that I am looking for them the next time I"m at the grocers.

    1. May be this is seasonal one. But these chips are wonderful in many recipes. Thanks for visiting Wendy!

  2. I buy all kinds of baking chips and I'm always looking for recipes to use them in. These look amazing!

    1. Thanks, Jolene! I do love to use new varieties baking chips, isn't it exciting?

  3. I am a super fan of cinnamon so I'm going to be on the lookout for cinnamon chips now! These are indeed perfect for fall.

    1. Thanks, Stacy! It is perfect for the season.

  4. Love this combo of pumpkin, pecan and cinnamon chips, perfect fall breakfast .

  5. Cinnamon chips!! I need those! And I still have a ton of Millican pecans.

    1. It is an amazing combo! Thanks Karen for stopping by.