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Nutrition Facts

Serving Size 1 (56g)

Recipe makes 18 servings

The following items or measurements are not included below:

1/2 cup turbinado sugar

Calories 144
Calories from Fat 36 (25%)
Amount Per Serving %DV
Total Fat 4.1g 6%
Saturated Fat 2.2g 10%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 23mg 7%
Sodium 190mg 7%
Potassium 149mg 4%
Total Carbohydrate 25.0g 8%
Dietary Fiber 2.8g 11%
Sugars 13.1g
Protein 3.0g 5%

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Chocolate Chip Pumpkin Muffins (Vegan)

Recipe #205892 | 45 min | 25 min prep | add private note

By: QueenQT26
Jan 16, 2007

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.

SERVES 18 (change servings and units)

Ingredients

Directions

  1. 1
    Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
  2. 2
    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.
  3. 3
    In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
  4. 4
    Add the pumpkin mixture all at once to the flour mixture.
  5. 5
    Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
  6. 6
    Spoon batter into prepared muffin cups, filling each two-thirds full.
  7. 7
    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.
  8. 8
    Don't overbake.
  9. 9
    Remove from muffin cups; serve warm.
  10. 10
    For Vegan do not use egg or egg based subs.

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Featured Reviews for This Recipe

From: 867067

On Oct 15, 2009

These are really, really great. I used "regular" sugar, EnerG Egg replacer, and one cup real pumpkin puree (not the canned stuff). Because the batter was dry due to the pumpkin puree, I added a small amount of hemp milk. The result - delicious, nutritious, and a huge hit.

0 people found this review helpful

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  • From: 97454296538

    On Sep 26, 2009

    Oh man, this is DELICIOUS! Like veganzilla, I also used a 8x8 pan. I used sucanat instead of the turbinado sugar, and flax seed meal as the egg substitute. My friend who I fed it to couldn't believe it was made using whole wheat flour. I'll definitely be making this again!

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  • From: emilyzee

    On Oct 7, 2008

    I used pumpkin pie canned mix and baked it in an 8X8 pan instead of muffin cups because I'm a little lazy. This recipe is EXCELLENT. The texture is better than that of any non-vegan recipe. It's very light and spongy (I mean that in a good way, of course) and of course it tastes great.

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  • Read all 3 reviews

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