Today's Breakfast Menu: Pumpkin Chocolate Chip Muffins
This was supposed to be posted last Saturday . . .
Just catching up!
Here's the Recipe:
1 box Spice or Carrot Cake Mix
1 (15 oz) can Libby’s 100% Pure Pumpkin
3 large Egg Whites
1/3 cup Water
2/3 cup Milk Chocolate Chips or Cinnamon Chips
Preheat oven to 350 degrees.
Grease or line 24 muffin cups.
Combine cake mix, pumpkin , egg and water until moistened.
Beat for 2 minutes.
Stir in chocolate chips and spoon into muffin cups (2/3 full).
The batter will be thick, Use a large cookie scoop to fill muffin tins or cups.
Bake for 18 to 22 minutes.
Cool in pan for 10 minutes then remove to cool completely.
Here's the PDF:
These are really moist and super good!