Light Pumpkin Chocolate Chip Muffins

Ingredients

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

Instructions

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.