By death_by_parsnip on April 27, 2006
Photo by Jocelyn Villalon
Photo by Jocelyn Villalon
"These muffins are my favorite! They are also relatively healthy, made with whole wheat flour. They can be made vegan by replacing the chocolate chips with carob chips. I adapted this recipe from the Vegan Lunch Box web site"
Serving Size: 1 (80 g)
Servings Per Recipe: 12
"These are so awesome. My GF was actually disappointed that they were healthy because she wanted to feel bad about eating them. I did have to add a little bit more water to get the mix right but other than that I followed the recipe exactley as written. I think next time I might add more spice to the mix, like some all spice or ginger to really bring out the pumpkin taste."
"You can make it a bit healthier by substituting apple sauce for sugar. Still is sweet and moist, but less calories and healthier."
"Very nice recipe!! These turned out very moist and super yummy!! Kids that I baby sit for loved them as well!! Thanks for a great muffin!!"
"These muffins are AWESOME!! A great recipe that has enough sweetness but lots of healthy ingredients. I made a few changes/substitutions though; I used 1 cup whole wheat flour and 2/3 cup all purpose flour, and cut down the sugar to 1/2 cup. I used about 1/3 to 1/2 cup chocolate chips. It is a dense muffin, but so good. I used an extra large muffin tin for this one (6) and cooked at the same temperature and time. Thanks for sharing!"
"Yum! I made these this morning to send in my DD's lunch. She and I each had one for breakfast as well and LOVED them. I followed the recipe exactly as stated (except I used safflower oil instead of canola) and they came out perfectly. Thanks for posting this! We're big fans of the Vegan Lunch Box."
"This is easy and delicious. I used Milk chocolate chips and they taste pretty sweet. My husband has requested no chips next time. I also sprinkled raw sugar on the top and it was great!"
"Fantastic! I loved them and so did my kids which is an automatic 5 stars at my house! Don't be afraid of the word "vegan," these don't taste healthy at all. Sweet, almost like a cupcake. I omitted the nuts, otherwise made as stated. Will be making these again and again! Thanks for sharing the recipe!"
"I doubled the recipe but only used a 15 oz. can of pumpkin. I used all whole wheat flour except for 2/3 c. regular white flour. and only put in 2/3 c. sugar. Hmm...okay, I also left out the nuts and compensated by upping the amount of chocolate chips. Fantastic results!!! Will most definitely be making it again."
"Wow! Awesome muffin. I doubled it because I had 2 cups of homecooked (and frozen) pumpkin I wanted to use. I used a half white/half wheat flour and half splenda/half sugar. I left out the nuts and used just slightly more then called for of dark chocolate chips. Moist and flavorful, and nice and light. These will be great lunchbox treats."
"Fabulously moist and so healthy - you'd never guess. I used 2/3 c. white flour instead of the whole wheat pastry flour. Also used carob chips as they were in the cupboard. Yummy!"