Light Pumpkin Chocolate Chip Muffins

You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 195 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 egg
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¼ cup vegetable oil
• ⅔ cup white sugar
• ½ cup applesauce
• 1 (15 ounce) can pumpkin puree
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• cooking spray
• 1 (6 ounce) package semisweet chocolate chips, divided

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.

Step 3

Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.

Step 4

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.