Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Low-Fat Vegan Pumpkin Chocolate Chip Muffins

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Mallow1 1

"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

1 h servings 150 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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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...

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 ...

These turned out great. I only had white flour on hand so I used that instead of the whole wheat. I also used apple cider instead of water to boost those fall flavors. They did stick to the pap...

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...

Great healthy breakfast muffin for the kids. Not too sweet which I appreciate. I did add an egg because the mixture was extremely dry before baking and I wasn't necessarily looking for a vegan r...

These muffins are fantastic! To make the batter more moist, I added an egg (which isn't vegan, but really helped the recipe!). I also substituted 1/4 teaspoon of the nutmeg for pumpkin pie spice...

I was so surprised by how good this turned out. I used all brown flower which added a nice grainy texture to it, and made a cake instead of muffins. So yummy! And I agree that the chocolate chip...

These turned out good! We made them with one cup gluten-free all-purpose flour, one cup old-fashioned oats, and substituted a little bit over 1/3 cup agave nectar for the brown sugar. Instead...

These were to dense for our liking. I will definitely try using less flour next time.

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