Description
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
- 2 cups whole wheat flour
- ½ cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 (15 ounce) can solid-pack pumpkin
- ½ cup water
- ½ cup chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 12