Weight W Pumpkin Chocolate Chip Muffins – 1 point

Ingredients

• 1 and 1/3 cup Kodiak Cakes buttermilk flapjack pancake mix ( you can substitute the Kodiak with Krusteaz Protein Pancake Mix, Buttermilk or any other pancake mix-keep in mind the point values will vary)
• 3/4 cup canned pumpkin purée
• 1 large egg or 2 egg whites
• 1 Tbsp vanilla extract
• 1/2 – 3/4 cup cup water ( give or take depending on the batter consistency)
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp zero point white sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
• 1 tsp baking powder
• 60-120 No sugar added chocolate chips ( I use Lily’s milk or dark chocolate chips or ChocZero milk chocolate chips)

Instructions

1. Preheat oven to 350 degrees and using a muffin tin. Line a full size muffin tin with 12 liners.
2. In a medium bowl add pumpkin purée, egg, water, extract, and sugar substitute. Stir well.
3. In a separate bowl combine pancake mix, pumpkin spice, cinnamon. baking powder.
4. Add dry ingredients into the wet slowly as you stir. Stir just until combined. Then fold in 1/2 of the no sugar added chocolate chips.
5. Pour into muffin foil liners (or spray the muffin tin with non stick cooking spray).  Add 5-6 (no sugar added) chocolate chips on top of each muffin.
6. Bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.