Pumpkin, Pecan, and Cinnamon Chip Muffins

This post may have affiliate links and I earn a small commission from quaified purchase at no cost to you.

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.

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

Ingredients

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

Method

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!

• Apple Pie Muffins from A Day in the Life on the Farm
• Banana Apple Muffins from Jolene's Recipe Journal
• Cranberry Orange Muffins from Palatable Pastime
• Lemon Poppyseed Muffins from Food Lust People Love
• Peanut Butter Banana Muffins from Karen's Kitchen Stories
• Pear Almond Muffins from Zesty South Indian Kitchen
• Pumpkin, Pecan, and Cinnamon Chip Muffins from Magical Ingredients