½ Cup Fat-Free Vanilla Pudding (two snack pack size puddings work great)
4 Large Egg Whites (you can also use 2 large eggs)
3 Cups All-Purpose Flour
2 tsp Ground Cinnamon
1¼ tsp Salt
1 tsp Baking Soda
2 Cups Semisweet Chocolate Chips
Cooking Spray
Instructions
Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into measuring cups; level with a knife and pour into a medium bowl. Add cinnamon, salt and baking soda to the flour and stir well with a whisk. Add flour mixture to pumpkin mixture, stirring until just combined. Stir in chocolate chips.
Coat 2 muffin pans with cooking spray and spoon ¼ Cup of mixture into each muffin hole. Bake at 350 for about 22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack and then remove from pans. Enjoy! Makes 24 muffins.
Recipe by at https://www.aftermycoffee.com/recipe-the-best-pumpkin-chocolate-chip-muffins/