Moist and delicious pumpkin muffins with the added fun of chocolate chips.
Blend the eggs and oil until combined
Mix in pumpkin, flour, sugar, and vanilla pudding
Then add the baking soda, salt, cinnamon, and nutmeg. Blend until fully combined.
Fill 24 muffin tins with an equal amount of batter and bake at 325 degrees for 20 minutes,. If you would like to make pumpkin break, bake the loaf for 1 hour.
Check doneness with a toothpick before removing it from the oven.
Vanilla instant pudding mix really changes the game in pumpkin muffins. It adds moisture and a subtle vanilla flavor to these muffins. It also helps to keep the muffins soft and tender.
To check for doneness: insert a toothpick or a cake tester into the center of a muffin. If it comes out clean or with just a few moist crumbs clinging to it, the muffins are done. If you see wet batter, they need more time in the oven.