Chocolate Chip Pumpkin Muffins Vegan Recipes

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS

Low-Fat Vegan Pumpkin Chocolate Chip Muffins image

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!

Provided by Mallow1

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 31.2 g, Fat 2.6 g, Fiber 4 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 323.5 mg, Sugar 14 g

PUMPKIN CHOCOLATE CHIP MUFFINS

Pumpkin Chocolate Chip Muffins image

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Provided by Donna Breault

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup white sugar
¼ cup vegetable oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g

CHOCOLATE CHIP PUMPKIN MUFFINS (VEGAN)

Chocolate Chip Pumpkin Muffins (Vegan) image

This is my own modification of a recipe from bhg.com. I made it vegan, and just a little healthier overall. It's called "double-flavored muffins" on that site.

Provided by QueenQT26

Categories Quick Breads

Time 45m

Yield 18 serving(s)

Number Of Ingredients 13

Ingredients

1 2/3 cups whole wheat flour
1/2 cup turbinado sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs (egg substitute equal to 2 eggs)
1 cup canned pumpkin
1/2 cup applesauce
1 cup semisweet chocolate pieces (6 ounces) or 1 cup carob chips

Steps:

Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
Add the pumpkin mixture all at once to the flour mixture.
Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
Spoon batter into prepared muffin cups, filling each two-thirds full.
Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
Don't overbake.
Remove from muffin cups; serve warm.
For Vegan do not use egg or egg based subs.

Nutrition Facts : Calories 144.2, Fat 4.1, SaturatedFat 2.2, Cholesterol 21, Sodium 189.6, Carbohydrate 25, Fiber 2.6, Sugar 13.1, Protein 2.9

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