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Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
Mallow1

Mallow1

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TeacherMommy
7

TeacherMommy

5/27/2013

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 yummy and were a very nice addition to our Sunday brunch. I used 1 cup ww flour, 1 cup ww pastry flour and it worked nicely. Thanks for sharing, Mallow1!

Blender Woman
4

Blender Woman

9/23/2013

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 interior is soft, yet extremely dense. The exterior is slightly hard and has more of a crusty texture. The batter is very thick and the way it is spread is the way it bakes up. So consider that, if not spreading smoothly on top. Only change I made was using mini chocolate chips, pumpkin spice for the nutmeg, and King Arthur white whole wheat. These would fit most diets. The calories are also quite low for a muffin. Might be good with some coffee.

jayziti
2

jayziti

10/3/2013

This was a wonderful recipe! Super easy to make, and it tasted great. It was a hit with all of my friends (who are all meat and dairy eaters, some scoffed at the "Vegan" name first, saying vegan foods don't taste the same). They all LOVED it. The only thing I would add is to add some oil in the muffin liners. The muffins got stuck to the liners themselves and wouldn't come off.

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