Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Recipe by Mallow1 from allrecipes.com
Breakfast 60 Mins.
Ingredients
12
12 servings
- •2 cups whole wheat flour
- •½ cup packed brown sugar
- •1 tablespoon baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ teaspoon ground nutmeg
- •1 (15 ounce) can solid-pack pumpkin
- •½ cup water
- •½ cup chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 150
- Carbohydrate: 31g
- Fat: 3g
- Fiber: 4g
- Protein: 4g
- Sugar: 14g
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