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Low-Fat Vegan Pumpkin Chocolate Chip Muffins

Mallow1

"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
Original recipe yields 12 servings (1 dozen muffins)

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Directions

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  • Prep

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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.

Nutrition Facts


Per Serving: 150 calories; 2.6 g fat; 31.2 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 323 mg sodium. Full nutrition

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Reviews

Read all reviews 25
  1. 29 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...

Really good! Didn't even notice missing egg. Used 1/2 white flour and 1/2 white whole wheat, 1/2 pumpkin and 1/2 no-added-sugar applesauce and also used almond milk instead of water. My son ate...

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...

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...

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...

Good base recipe, I wanted a low fat Vegan recipe. To fix the 'dry' aspect I replaced the 1/2 cup of water with applesauce, and added 1 tbs of Ground flax seed mixed with two tbs of water. Th...