Double-Chip Pumpkin Cinnamon Muffins

• 1 can (15 ounces) solid-pack pumpkin
• 1 cup sugar
• 1/2 cup buttermilk
• 1/3 cup canola oil
• 2 eggs
• 2 egg whites
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup cinnamon baking chips, chopped
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup sugar
• 3 teaspoons ground cinnamon

1. 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.
2. Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter.
3. Bake at 400u0b0 for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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Taken from www.tasteofhome.com/recipes/double-chip-pumpkin-cinnamon-muffins/ (may not work)