Name: Pumpkin Protein Muffins with Chocolate Chips Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; ¾ cup vanilla Greek yogurt; 2 eggs; ¼ cup honey or maple syrup; ¼ cup protein powder (whey or plant-based); 1½ cups oat flour or whole wheat flour; 1 tsp pumpkin pie spice; 1 tsp cinnamon; 1 tsp baking powder; ½ tsp baking soda; ½ cup chocolate chips

Jump to Recipe·4 from 81 reviews

If you are craving something that perfectly captures the essence of fall while giving you a satisfying boost of energy, these Pumpkin Protein Muffins with Chocolate Chips Recipe are an absolute must-try. Imagine biting into a fluffy, moist muffin infused with warm pumpkin spices, studded with melty pockets of chocolate chips, and packed with protein to keep you going. Whether you need a healthy breakfast, an afternoon pick-me-up, or a post-workout snack, these muffins hit the spot with their rich flavor and nourishing ingredients. Let me walk you through this delightful recipe that has quickly become one of my favorites to share.

Ingredients You’ll Need

A silver muffin tray holds twelve golden muffins topped with scattered dark chocolate chips. Each muffin appears fluffy and slightly risen with small cracks on the surface, showing a soft texture inside. The tray rests on a white marbled surface with a purple cloth partially visible in the upper left corner and some leafy greens in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

These ingredients may look straightforward, but each one plays an essential role in crafting the perfect pumpkin protein muffin. From the creamy pumpkin puree that gives moisture and that signature autumn taste, to protein powder which transforms these muffins into a power-packed treat, every component contributes to the depth of flavor, texture, and nutritional punch.

1 cup pumpkin puree: Provides natural moisture and that unmistakable pumpkin flavor, plus vitamins and fiber.
¾ cup vanilla Greek yogurt: Adds creaminess and tang, while boosting protein content and keeping muffins moist.
2 eggs: Acts as a binding agent and gives structure to the muffins.
¼ cup protein powder (whey or plant-based): Infuses extra protein to fuel your day or workout recovery.
1½ cups oat flour or whole wheat flour: Whole grains for hearty texture and a subtle nutty flavor.
½ cup chocolate chips: Brings delightful bursts of sweetness that complement the spiced pumpkin.
¼ cup honey or maple syrup: Natural sweetener that enhances the muffin’s rich, cozy taste.
1 tsp pumpkin pie spice: The magic blend of cinnamon, nutmeg, and clove that defines fall baking.
1 tsp cinnamon: Adds warmth and rounds out the pumpkin pie spice.
1 tsp baking powder: Helps muffins rise perfectly, making them light and fluffy.
½ tsp baking soda: Reacts with yogurt and helps create the ideal texture.

How to Make Pumpkin Protein Muffins with Chocolate Chips Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C) and greasing or lining a 12-cup muffin tin with paper liners. This step ensures your muffins will cook evenly and come out easily without sticking.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, vanilla Greek yogurt, eggs, and honey (or maple syrup) until the mixture is smooth and creamy. This blend of wet ingredients forms the flavorful, moist base for the muffins.

Step 3: Combine Dry Ingredients and Fold In

In a separate bowl, whisk together the oat or whole wheat flour, protein powder, pumpkin pie spice, cinnamon, baking powder, and baking soda. Gradually add these dry ingredients to the wet mixture, folding gently to combine everything without overmixing—which helps keep your muffins tender.

Step 4: Add Chocolate Chips

Fold in the chocolate chips last, distributing them evenly throughout the batter. Mini chocolate chips work best as they scatter nicely so every bite has a touch of melty chocolate.

Step 5: Bake to Perfection

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18 to 22 minutes until the tops spring back when gently pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool and Enjoy

Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Cooling helps set their texture and makes them easier to handle.

How to Serve Pumpkin Protein Muffins with Chocolate Chips Recipe

The image shows a group of nine golden brown muffins with chocolate chips on top, arranged neatly on a wire cooling rack. The muffins have a slightly rough texture with a soft, fluffy appearance. The rack is placed on a white marbled surface, and in the background to the left, there is a white container holding various black kitchen utensils. The muffins are evenly spaced and the lighting brings out the warm tones of the muffins and the dark chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a touch of elegance, sprinkle a pinch of cinnamon or pumpkin pie spice on top before serving. A light drizzle of maple syrup or a dab of softened butter also adds an inviting sheen and extra richness.

Side Dishes

These muffins pair beautifully with a warm cup of coffee, chai tea, or a glass of cold almond milk. For a wholesome breakfast, serve alongside fresh fruit or a small bowl of Greek yogurt with nuts and seeds.

Creative Ways to Present

Get playful by slicing muffins in half and spreading with cream cheese or nut butter for a satisfying snack. You might also skewer mini muffins with fruit chunks for a portable, fun dessert tray at fall gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container in the refrigerator for up to five days to maintain freshness and moisture. This makes a fantastic grab-and-go option on busy mornings.

Freezing

These muffins freeze remarkably well. Wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag. When frozen, they keep for up to three months and retain their great taste and texture.

Reheating

Reheat frozen or refrigerated muffins in a microwave for about 20 seconds or until warm. Alternatively, pop them into a toaster oven to revive the slightly crisp edges, bringing back that fresh-from-the-oven feel.

FAQs

Can I use canned pumpkin for the puree?

Absolutely! Canned pumpkin puree works perfectly and is incredibly convenient. Just make sure to use pure pumpkin and not pumpkin pie filling which contains added sugars and spices.

What kind of protein powder is best?

You can use either whey protein or plant-based powders like pea or hemp protein. Choose whichever suits your dietary preferences and flavor side—vanilla works especially well for this recipe.

Can I make these muffins gluten-free?

Yes! Simply substitute the oat or whole wheat flour with a gluten-free flour blend of your choice. Using oat flour made from certified gluten-free oats is also a great option for a gluten-free treat.

Is it okay to substitute honey with maple syrup?

Definitely. Both natural sweeteners complement the pumpkin flavor nicely, so feel free to use whichever you prefer or have on hand.

How do I prevent the chocolate chips from sinking?

To keep chocolate chips evenly distributed, toss them in a small amount of flour before folding into the batter. This little trick helps hold them suspended throughout the muffins as they bake.

Final Thoughts

There is something so warm and comforting about the Pumpkin Protein Muffins with Chocolate Chips Recipe that I just know you will adore it as much as I do. It’s the kind of recipe that blends health, indulgence, and seasonal flavor in one perfect package. Whether you’re meal prepping for the week or treating yourself to a cozy morning bite, these muffins deliver joy in every bite. So gather your ingredients and get baking—you won’t regret it!