Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Description
Tasty low-fat vegan muffins rely on pumpkin for flavor and moist texture. Chocolate chips will make them disappear in a hurry.
Ingredients
•
2 cups whole wheat flour
•
1/2 cup packed brown sugar
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1 tablespoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1 (15 ounce) can solid-pack pumpkin
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1/2 cup water
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1/2 cup chocolate chips
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.