Medium Snack

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Name: Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Prep time: 14 min
Cook time: 33 min
Total time: 47 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

47 min

14m prep · 33m cook

Servings

4 people

Rating

—

Difficulty

Medium

21 views

Halal Kosher Vegan Vegetarian Dairy Free Bake Vegan Breakfast Dessert Snack unknown sweet savory sugary halal kosher main whole_grains

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.