Pumpkin Protein Muffins

4.84 from 6 votes

These healthy pumpkin protein muffins with chocolate chips are delicious, easy to make, and a great way to start the day. Freezer friendly pumpkin spice muffins with a fantastic texture.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: easy, healthy, muffins, nut free, pumpkin, pumpkin spice

Servings:

Calories: 83kcal

Author: Tonje

Equipment

Muffin Pan
Mixing Bowl
Muffin Liners

Ingredients

1 cup pumpkin puree
1 cup all-purpose flour
1 cup Greek yogurt
½ cup vanilla protein powder
2 eggs
⅓ cup chocolate chips
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice

US (cups) - UK (ml/g)

Instructions

Preheat your oven to 360 F / 180 C.
Add eggs, Greek yogurt and pumpkin puree to a mixing bowl. Whisk until the ingredients are combined.
Add all-purpose flour, baking powder, baking soda, pumpkin pie spice, and protein powder to the mixing bowl, and stir to incorporate everything evenly.
Lastly, add the majority of the chocolate chips to the muffins batter. Make sure to set a small handful of chocolate chips to the side.
Line a muffin pan with muffin liners, and pour the muffin batter into each of them. Try to divide the batter evenly between all 12 liners.
Sprinkle the remaining chocolate chips on top of the muffins.
Bake the muffins in the middle of the oven for about 25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Leave the muffins to chill on a cooling rack for a few minutes, then serve.

Video

Notes

Store leftover pumpkin spice muffins in a sealed container at room temperature for up to 5 days, or freeze for up to 6 months. You can thaw frozen muffins at room temperature.
Feel free to use any protein powder that you like. Make sure that you use a flavor which works well with pumpkin, such as peanut butter, vanilla, pumpkin spice or peanut butter.
Cover the muffin pan with non-stick cooking spray if you don't want to use liners.

Nutrition