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Pumpkin Protein Muffins with Chocolate Chips Recipe

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4 from 81 reviews

  • Author: Amelia
  • Total Time: 32 mins
  • Yield: 12 muffins

Description

Fluffy and protein-packed pumpkin muffins loaded with chocolate chips, these muffins offer a healthy breakfast or post-workout snack bursting with warm fall flavors. Made with pumpkin puree, Greek yogurt, and protein powder, they are moist, flavorful, and satisfying.

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • ¾ cup vanilla Greek yogurt
  • 2 eggs
  • ¼ cup honey or maple syrup

Dry Ingredients

  • 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

Add-ins

  • ½ cup chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
  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 well combined, ensuring even moisture distribution.
  3. Combine Dry Ingredients: In a separate bowl, sift together the protein powder, oat or whole wheat flour, pumpkin pie spice, cinnamon, baking powder, and baking soda to evenly mix the leavening agents and spices.
  4. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet pumpkin mixture, stirring gently just until combined to avoid overmixing, which can make muffins tough.
  5. Add Chocolate Chips: Fold the chocolate chips evenly through the batter so they disperse well throughout all the muffins.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
  7. Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use mini chocolate chips for better distribution throughout the muffins.
  • Store muffins in the refrigerator for up to 5 days to maintain freshness.
  • For meal prep, freeze baked muffins and thaw as needed.
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://justsosweet.com/pumpkin-protein-muffins-with-chocolate-chips-recipe/