Ingredients
1 can (15 ounces) solid-pack pumpkin1 cup sugar1/2 cup buttermilk1/3 cup canola oil2 eggs2 egg whites1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup oat flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground nutmeg1/2 cup cinnamon baking chips, chopped1/2 cup miniature semisweet chocolate chipsTOPPING:1/4 cup sugar3 teaspoons ground cinnamon
Preparation
In a large bowl, beat the first seven 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 two-thirds full with batter. Combine topping ingredients; sprinkle over batter.
Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
