Breakfast

Vegan Pumpkin Chocolate Chip Muffins is for Breakfast.

Vegan Pumpkin Chocolate Chip Muffins takes 10 minutes to prepare.

Vegan Pumpkin Chocolate Chip Muffins takes 60 minutes to cook.

Vegan Pumpkin Chocolate Chip Muffins makes 24 servings.

The ingredients for Vegan Pumpkin Chocolate Chip Muffins are:

3 T ground flax (equiv of 3 eggs)
? c + 1 T. water
? cup canola oil
? cup applesauce
1T white distilled vinegar
? C. brown sugar
? C. agave
2 C. pumpkin (substitute zucchini in summertime!)
2 t vanilla extract
1? C. whole wheat flour
1? C. all-purpose flour
1 T. ground cinnamon
? t ground nutmeg
1 t baking soda
? t baking powder
1 t salt
? C. vegan chocolate chips

Here is how you make Vegan Pumpkin Chocolate Chip Muffins:

Preheat to 325. Lightly grease 2 loaf pans or 2, 12-muffin each, tins. In a stand mixer, combine flax and water, whip until it?s thick and creamy, about 2 minutes. Add oil, vinegar and sugar and combine. Stir in pumpkin and vanilla. Separately, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add wet mixture to this and stir just until combined. Fold in chocolate chips. Don?t overmix! Divide batter into prepared pans, bake loaves 60-70 minutes and muffins 20-30 minutes. Number of Servings: 24Recipe submitted by SparkPeople user AMYJOHNABBY.

The nutritional information for Vegan Pumpkin Chocolate Chip Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 172.8

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 158.4 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 2.3 g
• Protein: 2.3 g

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