Cinnamon Chip Pumpkin Muffin
Who says pumpkin is only for the fall?
Note from the chef: Try them with your morning coffee or tea, as an afternoon snack, or with a bowl of chili.
Ingredients:
- 1 box of yellow cake mix
- 1 cup water
- 3 eggs
- 1 15oz can of pumpkin puree
- 1 cup of Hersey's cinnamon chips (divided)
Instructions:
- Preheat oven to 350 degrees. Spray muffin tins with baking spray or line with cupcake liners
- In large bowl, combine cake mix, water, eggs and pumpkin puree. Do not add oil. Using an electric mixer on low setting, mix until smooth. Stir in half the cinnamon chips.
- Pour batter into muffin tins then use remaining cinnamon chips to sprinkle on top.
- Follow box instructions for cooking times for either large muffins or mini muffins.
- Allow to cool for 10 minutes. Refrigerate for up to 3 days if not consumed within the first 24 hours.