Light Pumpkin Chocolate Chip Muffins
These vegan chocolate chips banana muffins are stuffed with almond butter for a delicious, creamy treat with every bite.
Recipe Summary 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.Ingredients | Vegan Chocolate Chip Muffins No Oilcooking spray1 (15 ounce) can pumpkin puree1 egg⅔ cup white sugar¼ cup vegetable oil½ cup applesauce2 teaspoons vanilla extract2 cups all-purpose flour1 (1 ounce) package sugar-free instant vanilla pudding mix2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon baking soda1 (6 ounce) package semisweet chocolate chips, dividedDirectionsPreheat 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.Info | Vegan Chocolate Chip Muffins No Oilprep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
16
Yield:
16 muffins
TAG : Light Pumpkin Chocolate Chip MuffinsBread, Quick Bread Recipes, Pumpkin Bread Recipes,