Shop Ingredients 
Pumpkin-Chocolate Chip Banana Bread Muffins
Prep: 10 minutes plus cooling
Bake: 30 minutes • Serves: 12
2 PICS large eggs, room temperature
3/4 cup PICS whole milk, room temperature
1/2 cup PICS unsalted butter (1 stick), melted
1/2 cup canned PICS solid pack pumpkin
1 box (14 ounces) banana bread baking mix
1/2 cup PICS semi-sweet chocolate morsels
1.Preheat oven to 350°; spray 12-cup standard muffin pan with cooking spray.
2.In medium bowl, whisk eggs, milk and butter; whisk in pumpkin until combined. Stir in baking mix until just combined; fold in chocolate chips. Divide batter into prepared pan; bake 30 minutes or until toothpick inserted in center of muffins comes out clean and tops are lightly browned. Cool muffins 15 minutes in pan on wire rack. Makes 12 muffins.
Approximate nutritional values per serving (1 muffin):
265 Calories, 13g Fat (8g Saturated), 53mg Cholesterol, 153mg Sodium,
35g Carbohydrates, 2g Fiber, 21g Sugars, 20g Added Sugars, 4g Protein
Chef Tip:
Use remaining pumpkin to make Pumpkin-Honey Butter: Stir 1/2 cup softened unsalted butter, 2 tablespoons pumpkin, 1 tablespoon honey and 1/8 teaspoon ground cinnamon. Serve Pumpkin-Honey Butter with muffins, pancakes and/or biscuits.