Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!
Ingredients
- 2 cups whole wheat flour
- 0.5 cups packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons ground nutmeg
- 1 can solid-pack pumpkin , 15 ounce
- 0.5 cups water
- 0.5 cups chocolate chips
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
-
2
Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
-
3
Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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