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

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.