Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

18
Mallow1 1

"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

1 h {{adjustedServings}} servings 150 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

18
  1. 21 Ratings

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I made these yesterday and my family really enjoyed them. We jut started eating vegan for my husband's heart health, so I'm looking for new recipes to replace old favorites. These were moist and...

These muffins had a good flavor, but you could tell by their appearance and texture that they are a lower fat type muffin. They don't have that smooth, slightly moist top most muffins have. The ...

These turned out great. I only had white flour on hand so I used that instead of the whole wheat. I also used apple cider instead of water to boost those fall flavors. They did stick to the pap...