Pumpkin Protein Muffins Recipe

Introduction

These Pumpkin Protein Muffins are a delicious way to enjoy seasonal flavors while boosting your protein intake. Moist and flavorful, they combine pumpkin spice with chocolate chips for a perfect fall treat that’s great for breakfast or a snack.

Ingredients

• 2 eggs
• 1 can pumpkin puree (15oz)
• 1/4 cup milk (such as Fairlife Skim)
• 1/3 cup plain Greek yogurt (such as Two Good)
• 1 tsp vanilla extract
• 3/4 cup whole wheat flour
• 1/2 cup + 2 tbsp vanilla protein powder (such as Clean Simple Eats)
• 1 tsp baking soda
• 1½ tsp baking powder
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 1/2 cup mini chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. In a large mixing bowl, whisk together the eggs, Greek yogurt, and pumpkin puree until smooth.
2. Step 2: Add the milk and vanilla extract, whisking again to combine.
3. Step 3: In a separate bowl, combine all the dry ingredients except the chocolate chips: whole wheat flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and cinnamon. Gradually add the dry mix to the wet ingredients, stirring until fully combined and free of flour clumps.
4. Step 4: Fold in the olive oil and mini chocolate chips gently until the batter is smooth.
5. Step 5: Prepare your muffin pan with muffin liners and spray them generously with cooking spray—this helps prevent sticking because of the protein powder.
6. Step 6: Using a 1.5 tablespoon cookie scoop, portion two scoops of batter into each muffin liner.
7. Step 7: Sprinkle extra mini chocolate chips on top of each muffin batter for added chocolatey goodness.
8. Step 8: Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. The tops may brown slightly due to the protein powder—this is normal.
9. Step 9: Allow muffins to cool briefly before enjoying.

Tips & Variations

• Swap olive oil for melted coconut oil for a subtle tropical flavor.
• Use different protein powder flavors like chocolate or unflavored to vary the taste.
• Add chopped nuts such as walnuts or pecans for extra crunch and nutrition.
• For a dairy-free version, replace Greek yogurt and milk with plant-based alternatives.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months. Reheat muffins in the microwave for about 20 seconds or until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling contains added sugar and spices, which will alter the flavor and sweetness of the muffins.

What type of protein powder works best in this recipe?

Vanilla-flavored whey or plant-based protein powders work well to complement the pumpkin spice and chocolate chips. Choose a protein powder you enjoy the taste of, as it will impact the final flavor.

Pumpkin Protein Muffins Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

These Pumpkin Protein Muffins are a wholesome and delicious treat packed with pumpkin puree and protein powder, perfect for a nutritious breakfast or snack. They combine the warm flavors of pumpkin pie spice and cinnamon with the richness of mini chocolate chips, offering a moist texture and a satisfying boost of protein.

• Author: Toney
• Prep Time: 10 minutes
• Cook Time: 25-28 minutes
• Total Time: 35-38 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 2 eggs
• 1 can pumpkin puree (15oz)
• 1/4 cup milk (Fairlife Skim recommended)
• 1/3 cup plain Greek yogurt (Two Good recommended)
• 1 tsp vanilla extract
• 2 tbsp olive oil

Dry Ingredients

• 3/4 cup whole wheat flour
• 1/2 cup + 2 tbsp vanilla protein powder (Clean Simple Eats recommended)
• 1 tsp baking soda
• 1½ tsp baking powder
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon

Add-ins

• 1/2 cup mini chocolate chips plus extra for topping

Instructions

1. Preheat and Mix Wet Ingredients: Preheat your oven to 350°F. In a large mixing bowl, whisk together the eggs, Greek yogurt, and canned pumpkin until the mixture is smooth and well combined.
2. Add Milk and Vanilla: Whisk in the milk and vanilla extract to the wet mixture, ensuring everything is blended smoothly.
3. Incorporate Dry Ingredients: Add all the dry ingredients—whole wheat flour, protein powder, baking soda, baking powder, salt, brown sugar, pumpkin pie spice, and cinnamon—into the bowl except for the chocolate chips. Stir thoroughly, whisking out any lumps from the flour to create a uniform batter.
4. Fold in Oil and Chocolate Chips: Gently fold in the olive oil and the mini chocolate chips until the batter is smooth and evenly mixed.
5. Prepare Muffin Pan: Place muffin cups into your muffin pan and spray them heavily with cooking spray; this step is crucial as protein powder batter tends to be sticky when baked. Using a 1.5 tbsp cookie scooper, portion two scoops of batter into each muffin liner.
6. Top with Chocolate Chips: Sprinkle extra mini chocolate chips on top of each muffin for a chocolaty finish.
7. Bake: Bake the muffins for 25-28 minutes or until a toothpick inserted into the center comes out clean. Expect some browning on the tops due to the protein powder baking. Let cool slightly before enjoying.

Notes

• Heavily spray muffin liners with cooking spray as protein powder batter can stick and make removal difficult.
• Use a cookie scooper for consistent muffin sizes and even baking.
• Check for doneness with a toothpick test to avoid under or over-baking.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a dairy-free version, substitute the Greek yogurt and milk with plant-based alternatives.

Keywords: pumpkin protein muffins, healthy muffins, high protein breakfast, pumpkin spice muffin, whole wheat muffins, chocolate chip muffins