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.

Step: 1

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

Step: 2

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

Step: 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.

Step: 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.

Per Serving: 195 calories; protein 2.8g; carbohydrates 31.7g; fat 7.1g; cholesterol 11.6mg; sodium 427.9mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.