Ingredients
16
16 servings
- •cooking spray
- •1 (15 ounce) can pumpkin puree
- •1 egg
- •⅔ cup white sugar
- •¼ cup vegetable oil
- •½ cup applesauce
- •2 teaspoons vanilla extract
- •2 cups all-purpose flour
- •1 (1 ounce) package sugar-free instant vanilla pudding mix
- •2 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •1 teaspoon salt
- •1 teaspoon baking soda
- •1 (6 ounce) package semisweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
- Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
- Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 16 servings
- Calories: 195
- Carbohydrate: 32g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 16g
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