Light Pumpkin Chocolate Chip Muffins - cooking recipe

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
1 egg
2/3 cup white sugar
1/4 cup vegetable oil
1/2 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

Preparation

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.