Low-Fat Vegan Pumpkin Chocolate Chip Muffins

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. 1

   Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

2. 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. 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.