Halfmysize.com - Pumpkin Cinnamon Chip Muffins

Cuisine
- Italian
- French
- American
- Mexican
Main Ingredient
- Tomato
- Potato
- Beef
- SeaFood
- Chicken
- Pasta
- Asparagus
- Cheese
- Fresh Spinach
- Chocolate
- Eggs
- Bread
- Cinnamon
- Coffee
- Lemon
- Raspberry
- Pumpkin
- Carrots
- Turkey
- Sausage
- Bananas
- Oats
- Soy Crumbles
- Apples
- Berries
- Mushrooms
Cooking Method
- Stir-Fry
- Microwave
- Sautée
- Grill
- Steam
- Bake
- Pan Roast
- Melt
- Freeze
Course/Dish
- Dessert
- Reception
- Beverages
- Main Course
- Salad
- Soups
- Appetizer
- Marinades
- Spice Blends
Main Dishes
- Vegetarian
- Casserole
- Crock-pot
- Fish and Seafood
- Pork
- Poultry
Snacks
- Snack
Soups
- Chili
- Soup
Salads
Breakfast
Side Dishes
Breads & Muffins
- Breads
- Muffins
- Scones
- Quick Breads
Dips, Salsa, Dressings, Etc.
Desserts
Beverages

Pumpkin Cinnamon Chip Muffins

Created by Halfmysize.com, Average user rating vote image

/ 4 1 Users Voted

Ingredients

At a glance

Main Ingredient

Cooking Method

Difficulty

Course/Dish

Snacks

Snack

Breads & Muffins

Muffins

Serves

Serves -24
Points - 4

15 oz canned pumpkin
10 oz bag cinnamon chips (usually located by the chocolate chips, sometimes only available seasonal)
1/2 cup water
1 spice cake mix

Methods/steps

Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray.

Combine pumpkin, cake mix and water; mix well. Stir in cinnamon chips. Fill muffin tins about 3/4 full. Bake in preheated oven for about 20 to 25 minutes, or until done.

Nutrition Information:
160 Cal., 4.8 g. fat, 0.7 g. fiber

Reviews

Rate this recipe

Comment by Janjan , Monday, 16 June 2008 vote image

Excellent--and so easy--a keeper for sure!