Double-Chip Pumpkin Cinnamon Muffins

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) solid-pack pumpkin
1 c. sugar
1/2 c. buttermilk
1/3 c. canola oil
2 eggs
2 egg whites
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. cinnamon baking chips, chopped
1/2 c. miniature semisweet chocolate chips
TOPPING
1/4 c. sugar
3 tsp. ground cinnamon

Directions:
In a large bowl, beat the first 7 ingredients until well blended.  Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended.  Stir in chips.

Coat muffin cups with cooking spray or use foil liners; fill 2/3 full with batter.  Combine topping ingredients; sprinkle over batter.

Bake at 400 degrees for 12-15 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

As a substitute for 1 c. oat flour, process 1 1/4 c. quick-cooking or old-fashioned oats until finely ground.

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