Ingredients
Units
Scale
- 4 eggs
- 1/2 cup vegetable oil
- 1 can (15 oz) pumpkin purée
- 1 3/4 cups sugar
- 2 packages (3 oz each) vanilla pudding, cook & serve
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup chocolate chips, plus extra for topping (optional)
- cinnamon sugar for topping (optional)
Instructions
- Preheat oven to 350°F. Grease or line a muffin tin.
- Whisk eggs in a large bowl until smooth.
- Mix in oil and pumpkin purée until combined.
- Add sugar and pudding mix, stirring until smooth.
- Add cinnamon, baking soda, and salt, mixing gently.
- Stir in flour until just combined.
- Fold in chocolate chips gently.
- Fill muffin tin 3/4 full with batter each.
- Optional: sprinkle each muffin with cinnamon sugar and a few chocolate chips.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Notes
- Pudding mix: we recommend the Jell-O brand. Be sure to get cook & serve not instant. However, if you don’t have pudding mix you can make these without it and they are still delicious!
- Pumpkin purée: make sure you get pure pumpkin, not pumpkin pie filling.
- Storage: Store muffins in an airtight container for up to 4 days at room temperature, 1 week in the fridge, or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 235
- Sugar: 30 g
- Sodium: 258.7 mg
- Fat: 8.2 g
- Saturated Fat: 5.7 g
- Carbohydrates: 39.3 g
- Protein: 2.9 g
- Cholesterol: 31 mg
