Breakfast

Low Fat Vegan Pumpkin Chocolate Chip Muffins is for Breakfast.

Low Fat Vegan Pumpkin Chocolate Chip Muffins takes 15 minutes to prepare.

Low Fat Vegan Pumpkin Chocolate Chip Muffins takes 30 minutes to cook.

Low Fat Vegan Pumpkin Chocolate Chip Muffins makes 6 servings.

The ingredients for Low Fat Vegan Pumpkin Chocolate Chip Muffins are:

1 1/2 tbsp Ground Flaxseed
1/4 cup Water
1/2 cup Granulated Sugar
3/4 cup Unsweetened Applesauce
7 oz canned Pumpkin Puree (1/2 can)
1 1/2 cups White Flour
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 cup Ghirardelli Semi Sweet Chocolate Chips

Here is how you make Low Fat Vegan Pumpkin Chocolate Chip Muffins:

Preheat oven to 350 F and lightly grease a muffin pan. Whip together the flaxseed and water. In a large bowl, mix the flaxseed mixture, sugar, applesauce, and pumpkin. In a medium bowl, mix the dry ingredients (flour through baking powder). Mix the wet and dry ingredients until just combined, then fold in the chocolate chips. Pour into muffin pan and bake for 30 minutes or until a toothpick comes out clean.Number of Servings: 6Recipe submitted by SparkPeople user MOONWATCHER13.

The nutritional information for Low Fat Vegan Pumpkin Chocolate Chip Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 242.7

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 129.8 mg
• Total Carbs: 51.4 g
• Dietary Fiber: 3.2 g
• Protein: 4.6 g

The dietary needs meet for Low Fat Vegan Pumpkin Chocolate Chip Muffins is Vegan