low fat vegan pumpkin chocolate chip muffins

Author of this recipe: Doretha Outman

"Indulge in guilt-free, low-fat vegan pumpkin chocolate chip muffins! Perfectly spiced, moist, and packed with wholesome ingredients. #VeganBaking"

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Ingredients

• Here’s a list of all the ingredients for **low-fat vegan pumpkin chocolate chip muffins**, optimized with SEO-friendly formatting and relevant keywords:
• - **Whole wheat flour** (or gluten-free flour for a gluten-free option)
• - **Pumpkin puree** (unsweetened, for a moist and flavorful base)
• - **Unsweetened applesauce** (to replace oil and reduce fat)
• - **Maple syrup** (or agave nectar, for natural sweetness)
• - **Almond milk** (or any plant-based milk, for a dairy-free option)
• - **Baking powder** (for a light and fluffy texture)
• - **Baking soda** (to help the muffins rise)
• - **Ground cinnamon** (for warm, cozy flavor)
• - **Pumpkin pie spice** (to enhance the pumpkin flavor)
• - **Vanilla extract** (for a hint of sweetness and aroma)
• - **Dairy-free chocolate chips** (vegan-friendly and low-fat options available)
• - **Salt** (to balance the flavors)
• This recipe is perfect for **healthy vegan baking**, **low-fat desserts**, and **fall-inspired treats**. It’s also great for those looking for **dairy-free**, **egg-free**, and **low-calorie muffin options**.

Steps

1. # How to Make Low-Fat Vegan Pumpkin Chocolate Chip Muffins: A Step-by-Step Guide
3. Craving a delicious, guilt-free treat? These **low-fat vegan pumpkin chocolate chip muffins** are the perfect combination of moist, flavorful, and healthy. Packed with pumpkin spice, rich chocolate chips, and no added oils, this recipe is ideal for breakfast, snacks, or dessert. Follow these easy steps to create a batch of muffins that are both nutritious and indulgent.
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7. ## **Ingredients**
8. - 1 cup canned pumpkin puree (unsweetened)
9. - 1/2 cup unsweetened applesauce (replaces oil for low-fat option)
10. - 1/4 cup maple syrup or agave nectar (natural sweetener)
11. - 1/4 cup almond milk (or any plant-based milk)
12. - 1 tsp vanilla extract
13. - 1 1/2 cups whole wheat flour or oat flour (for gluten-free option)
14. - 1 tsp baking powder
15. - 1/2 tsp baking soda
16. - 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)
17. - 1/4 tsp salt
18. - 1/2 cup dairy-free chocolate chips (look for low-sugar options)
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22. ## **Instructions**
24. ### **Step 1: Preheat and Prepare**
25. Preheat your oven to **375°F (190°C)**. Line a muffin tin with silicone or paper liners, or lightly grease it with a non-stick spray.
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29. ### **Step 2: Mix Wet Ingredients**
30. In a large mixing bowl, combine the **pumpkin puree**, **unsweetened applesauce**, **maple syrup**, **almond milk**, and **vanilla extract**. Whisk until smooth and well incorporated.
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34. ### **Step 3: Combine Dry Ingredients**
35. In a separate bowl, sift together the **whole wheat flour**, **baking powder**, **baking soda**, **pumpkin pie spice**, and **salt**. This ensures even distribution of leavening agents and spices.
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39. ### **Step 4: Combine Wet and Dry Mixtures**
40. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy. Fold in the **dairy-free chocolate chips** for that irresistible chocolatey touch.
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44. ### **Step 5: Fill Muffin Tin**
45. Spoon the batter evenly into the prepared muffin tin, filling each cup about **3/4 full**. This allows room for the muffins to rise without overflowing.
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49. ### **Step 6: Bake to Perfection**
50. Place the muffin tin in the preheated oven and bake for **18-22 minutes**, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and springy to the touch.
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54. ### **Step 7: Cool and Serve**
55. Remove the muffins from the oven and let them cool in the tin for **5 minutes**. Transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to **5 days**.
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59. ## **Tips for Success**
60. - For extra flavor, add a sprinkle of cinnamon or a handful of chopped nuts on top before baking.
61. - Use **mini chocolate chips** for better distribution in every bite.
62. - To make these muffins **gluten-free**, substitute the whole wheat flour with oat flour or a gluten-free flour blend.
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66. ## **Why You’ll Love These Muffins**
67. These **low-fat vegan pumpkin chocolate chip muffins** are not only delicious but also packed with wholesome ingredients. The pumpkin puree adds moisture and a boost of vitamin A, while the applesauce keeps them light and fluffy without added fats. Perfect for vegans, health-conscious bakers, or anyone looking for a tasty fall-inspired treat!
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71. **Keywords**: low-fat vegan pumpkin muffins, vegan chocolate chip muffins, healthy pumpkin muffins, oil-free muffin recipe, easy vegan baking, fall-inspired vegan treats
73. By following this recipe, you’ll create a batch of muffins that are as nutritious as they are delicious. Perfect for sharing or enjoying all to yourself!

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• low fat vegan pumpkin chocolate chip muffins