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–+ servings
pumpkin chocolate chip muffins on black wire rack.
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5 from 64 votes

Pumpkin Protein Muffins

A delightful combination of moist pumpkin puree and a generous dose of high-quality protein powder, creates a healthier treat that satisfies both your sweet tooth and your nutritional needs. These Pumpkin Protein Muffins have a warm, spicy aroma and tender texture that make them the perfect autumn snack or post-workout indulgence.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, brunch, Snack
Servings: 12 muffins
Calories: 186kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Rubber Spatula
  • Measuring cups and spoons
  • Muffin tin
  • muffin liners
  • Cookie scoop

Ingredients

  • 2 eggs
  • 1 can pumpkin puree
  • ¼ cup milk I used Fairlife Skim
  • ⅓ cup plain Greek yogurt I used Two Good
  • 1 tsp vanilla extract
  • ½ cup + 2 tbsp whole wheat flour
  • ½ cup + 2 tbsp vanilla protein powder I used Clean Simple Eats
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • ½ cup mini chocolate chips

Instructions

  • Preheat the oven to 350°F. In a large mixing bowl, whisk together eggs, greek yogurt, and canned pumpkin. Whisk until smooth.
  • Whisk in milk and vanilla extract.
    pumpkin protein muffin batter wet ingredients in glass mixing bowl.
  • Add all of the dry ingredients into the bowl except the chocolate chips. Stir until combined (be sure to whisk all of the flour clumps out of the batter).
  • Fold in the olive oil and mini chocolate chips mix until smooth.
    pumpkin protein muffin batter with chocolate chips on top before mixing in glass mixing bowl.
  • Place muffin cups into your muffin pan and spray heavily with cooking spray (protein powder is sticky when it bakes. This is a MUST!). Use a 1.5 tbsp cookie scooper and put 2 scoops of muffin batter into each muffin liner.
  • Top each muffin with more chocolate chips before baking.
    pumpkin protein muffin batter in muffin tin.
  • Bake for 25-28 minutes or until a toothpick comes out clean. The tops will brown a bit, this is also due to baking protein powder. Enjoy!

Video

Notes

Let them cool, then place in an airtight container in the fridge for up to 5 days. You can also freeze for up to three months.
You can leave out the protein powder out of these muffins and use 1 cup of flour total to ensure the proper texture.

Nutrition

Serving: 1muffin | Calories: 186kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 278mg | Potassium: 137mg | Fiber: 2g | Sugar: 17g