Chocolate Chip Pumpkin Muffins

Now that it's October, pumpkins are everywhere. And Evie loves them. We have a visit to the pumpkin patch scheduled for later in the month, but we bought a very tiny pumpkin when we went apple picking this past weekend. (Pictures of apple picking to follow soon!) Evie likes to look at it, but mostly she wants to eat it.

I've explained we have to cook pumpkins before we eat them. I must say I'm not a fan of pumpkin at all. I might take a small sliver of pumpkin pie occasionally, but that's just so I can pile on the whipped cream and then pitch the pie in the trash later. (I can hear the boos and hisses from you all now.)

However, there is one exception. My sister-in-law, Cathy, makes the most yummy Chocolate Chip Pumpkin Muffins. We make these often for potlucks and the occasional breakfast. This fall weather and spooky season is making me crave them, so I know I'll be baking these for Evie (and Chris and myself) soon!

Chocolate Chip Pumpkin Muffins
2 c. sugar
15 oz. canned pumpkin
1/2 c. oil (I sometimes substitute apple sauce)
1/2 c. vanilla pudding (can use 1 container of handy snack pudding)
4 egg whites
3 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
12 oz. chocolate chips

Preheat oven to 350 degrees. Coat muffin tins with cooking spray.

Combine first 5 ingredients in a large bowl and stir well. In a separate bowl, combine cinnamon, salt, baking soda and flour. Add flour mixture to pumpkin mixture and stir until moist. Stir in chocolate chips. Spoon mixture into muffin tins.

Bake for 18 minutes or until toothpick comes out clean.

Enjoy!

Lisa hosts Tempt My Tummy Tuesdays over at Blessed with Grace. Visit her for more yummy recipes!