The perfect recipe for healthy pumpkin muffins that happens to taste amazing! These delicious Pumpkin Chocolate Chip Protein Muffins are loaded with protein and fiber, making them a great choice as a quick breakfast or healthy snack.
Pumpkin Chocolate Chip Protein Muffins
Made with no oil, and no flour, these Pumpkin Chocolate Chip Protein Muffins will be your new go-to healthy snack. Great for freezing and taking out whenever the mood strikes, these simple protein muffins are a great way to curb hunger, and keep yourself fueled.
Just like everyone else, I’m always looking for healthy, protein rich snacks. Yes, there are loads of products on the market with endless claims to be healthy. Some of these products are legitimately good for you, some, not so much. At the end of the day I just want something that I know is good for me, and the best fuel for my body. These Pumpkin Chocolate Chip Protein Muffins fit the bill perfectly.
The benefits to making your own protein muffins is that you know exactly what is going in them. Made with very simple ingredients, these muffins are made with all the good stuff – no oil or flour necessary! Another benefit, is that when making a batch or dozen, you’ll have snacks ready to go into your freezer for the entire week, or more. Not only does this save you time in the long-run, it’s also saving you money over buying convenience food.
Here’s how these simple, healthy pumpkin muffins come together:
Step 1: Mix the wet and dry ingredients, then combine
You start with two separate bowls. The first will include the dry ingredients:
- Old-fashioned oats
- Vanilla Protein Powder – for this recipe I used Bob’s Red Mill Vanilla Protein Powder, but feel free to use your favorite)
- Baking Powder
- Salt
- Pumpkin Pie Spice
In the second bowl, whisk together the wet ingredients:
- Milk (I dairy milk, as it has more protein over almond or cashew milk)
- Plain Greek Yogurt
- Egg Whites
- Pumpkin Puree
Combine the wet and dry ingredients until completely combined. The batter will be thick. Then, fold in the chocolate chips.
Step 2: Add the batter to a muffin tin
Spoon the batter into a muffin tin that has been sprayed with non-stick baking spray. You can also use coconut oil, cupcake/baking liners. As you can see in the photo, I used both cupcake liners and non-stick spray. I will say that the muffins tend to stick to the liners, and don’t peel away well. If you would still prefer to use cupcake liners, just be aware the muffin will stick to the paper.
There will be enough batter for 12 protein muffins. Fill the cups to nearly 3/4 filled. The muffin batter is very thick, but be assured that they will not rise much, and won’t overflow the cups.
Step 3: Bake and then let cool
These protein muffins bake up beautifully! The muffins will come out golden brown, and just slightly raised. Before removing from the pan, let the muffins cool for 10-15 minutes. Then, transfer to a cooling rack to let cool completely to room temperature.
Those chocolate chips! Don’t they look amazing? I used mini-chocolate chips for this recipe, and are a perfect pairing with the oats and pumpkin. The pumpkin pie spice, pumpkin and chocolate chips make for amazing fall flavors. Although, I will likely make these all year long. Because who says you can’t have pumpkin outside of autumn? Not me. You do you!
Optional Step 4: Wrap and Freeze
In the photo below, you’ll see that I’ve wrapped each muffin individually. I then put them in the freezer, and take out when I need them. This is the perfect way to have a quick, weekday breakfast at the ready. I simply take a muffin out of the freezer, defrost in the microwave for about 1 minute (on defrost setting). These are my new go-to pre-workout breakfast, or post-workout snack! Protein packed and filling but not overly heavy.
My son also loves to take these to school with him for a snack or to add to his lunchbox. These are a great healthy, kid-friendly snack, that is way better than any pre-packed convenience food!
Are you looking to start meal prepping breakfast?
Meal prepping breakfast is a fantastic way to make healthy choices for yourself in advance. Putting together healthy breakfast for yourself is a great way to avoid fast food or unhealthy convenience foods. I’ve put together a post on Healthy Breakfast Meal Prep and included all of my healthy breakfast recipes as well as tips, tools and ideas to making meal prep easy.
Looking for some additional pumpkin breakfast treats? Check out these:
Healthy Pumpkin Bread with Chocolate Chunks
Pumpkin Apple Streusel Muffins
Pumpkin Cream Cheese Breakfast Braid
If you love these protein muffins, be sure to check out some of my other healthy breakfast options:
Peanut Butter Banana Baked Oatmeal
Blueberry Almond Protein Muffins
Raspberry Almond Chia Smoothie
Here’s the recipe for these healthy, delicious Pumpkin Chocolate Chip Protein Muffins:
Calories
Fat
Carbs
Protein
Erin @ Delightful E Made
Yields 12 muffins
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 2 c. old fashioned oats, dry
- 4 scoops, vanilla protein powder (your preference of protein source)
- 1 Tbsp. pumpkin pie spice
- 1 Tbsp. Stevia in the raw, powder
- 1 tsp. baking powder
- 1/4 tsp salt
- 1 c. milk (your preference)
- 3/4 c. canned pumpkin puree (not pumpkin pie filling)
- 1/2 c. plain Greek yogurt
- 2 egg whites
- 1/2 c. mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick baking spray, coconut oil or line with paper cupcake liners. Set aside.
- In a mixing bowl, combine the dry ingredients; oats, protein powder, pumpkin pie spice, stevia, baking powder and salt.
- In a separate bowl, whisk together the wet ingredients; milk, pumpkin, yogurt, and egg whites. Whisk until smooth and well combine. Gradually add the dry ingredients to the wet ingredients, and mix until combined. Lastly, fold in the chocolate chips. Optional; reserve a couple tablespoons of the chocolate chips to sprinkle on top of the muffins.
- Spoon the batter into the prepared muffin tin, filling each cup almost full. These muffins will only rise slightly, so filling a little fuller is okay. Top with the reserved chocolate chips.
- Bake the muffins at 350 degrees for 28-30 minutes. Muffins will be golden brown. Remove from oven and let cool for 10 minutes. Transfer muffins to a cooling rack to cool completely. Enjoy right away, or wrap in plastic wrap and freeze.
Notes
Your choice of protein powder will determine the taste and consistency of the muffin. It will also determine the grams of protein each muffin contain.
Notes about the protein content of these muffins:
The protein content for each individual muffin depends entirely on the type of protein powder that you choose. Here is a breakdown of two types of protein powders, and how the amount varies:
- Bob’s Red Mill Vanilla Protein Powder, with chia seeds and probiotics: this contains 40g of protein for the 4 scoops. The 4 scoops is equal to 40g of protein, or 3/4 cup. With the other ingredients included, this will give each muffin 7.2 grams of protein.
- Vega Vanilla Protein Powder: FYI – this “scoop” is almost double in size. With 4 scoops of this protein powder, it rendered about 1 1/4 c. of powder, at 80 grams of protein. With the other ingredients included, this will give each muffin 10.5 grams of protein.
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