Double Chip Pumpkin Cinnamon Muffins

I LOVE these muffins. They are a fall favorite and I have made them several times! This is from Taste of Home's "Healthy Cooking"

Double Chip Pumpkin Cinnamon Muffins: Serves 24 ( 4 points +)

• 1 can ( 15 oz) solid pack pumpkin
• 1 c. sugar
• 1/2 c. lowfat buttermilk
• 1/3 c. canola oil
• 2 eggs
• 2 egg whites
• 1 tsp. vanilla
• 2 c. all purpose flour
• 1/2 c. oat flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/2 c. cinnamon baking chips ( I think Hershey's makes them)
• 1/2 c. miniature semisweet chocolate chips

Topping:

• 1/4 c. sugar
• 1 T. cinnamon

In a large bowl, beat the first seven ingredients well. Combine the next seven ingredients and gradually add to the batter. Stir in chips. Fill paper lined muffin cups 2/3 full.
Mix topping ingredients and sprinkle over muffins. Bake at 400 degrees for 12-15 minutes. Cook for 5 minutes before removing from pan to a wire rack to cool completely.