Name: Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Whole wheat flour - 2 cups; Packed brown sugar - ½ cup; Baking powder - 1 tablespoon; Ground cinnamon - 1 teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Ground nutmeg - ½ teaspoon; Solid-pack pumpkin - 1 (15 ounce) can; Water - ½ cup; Chocolate chips - ½ cup

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Low-Fat Vegan Pumpkin Chocolate Chip Muffins

1. Whole wheat flour - 2 cups

2. Packed brown sugar - ½ cup

3. Baking powder - 1 tablespoon

4. Ground cinnamon - 1 teaspoon

5. Baking soda - ½ teaspoon

6. Salt - ½ teaspoon

7. Ground nutmeg - ½ teaspoon

8. Solid-pack pumpkin - 1 (15 ounce) can

9. Water - ½ cup

10. Chocolate chips - ½ cup

How to cook deliciously - Low-Fat Vegan Pumpkin Chocolate Chip Muffins

1. Stage

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

2. Stage

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. Stage

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.