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Pumpkin protein muffins with chocolate chips stacked on a blue-and-white plate.

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Pumpkin Protein Muffins with Chocolate Chips

Recipe by Bailey Sissom

Pumpkin protein muffins with chocolate chips are soft, moist and full of pumpkin flavor, with vanilla protein powder and Greek yogurt worked into the batter. They’re sweet enough to taste like a real muffin, with a little extra protein added in.

  • Total Time30 minutes
  • Yield16 muffins 1x

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (64g) Clean Simple Eats Simply Vanilla protein powder
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¾ cup packed (165g) light brown sugar
  • 2 large eggs
  • 1 cup (245g) pumpkin puree
  • ½ cup (113g) full-fat plain Greek yogurt
  • ⅔ cup (145g) canola oil
  • 1 teaspoon vanilla extract
  • ½ cup (85g) semisweet chocolate chips

Instructions

  1. Heat oven to 375°F. Line 16 cups of 2 muffin pans with paper liners (silicone is fine too).
  2. In a medium bowl, whisk together  2 cups all-purpose flour, ½ cup protein powder, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon and 2 teaspoons pumpkin pie spice.
  3. In a large bowl, whisk together  ¾ cup brown sugar, 2 eggs, 1 cup pumpkin puree, ½ cup Greek yogurt, ⅔ cup canola oil and 1 teaspoon vanilla until completely smooth.
  4. Add the dry ingredients to the wet ingredients. Stir just until combined. Fold in the ½ cup chocolate chips. Do not over-mix.
  5. Use a scoop to add about 1/4 cup of batter to each prepared muffin cup. Bake until a toothpick inserted into the center of a test muffin comes out with a few moist crumbs, about 14-18 minutes. Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a cooling rack.

Notes

room temperature: Allow muffins to cool completely and then place in an airtight container for up to 3 days.

freezer: Cooled muffins can be frozen in an airtight container or freezer bag for up to 3 months. To thaw, allow muffins to come to room temperature or microwave from frozen until warm, about 20-30 seconds.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 240
  • Sugar: 14g
  • Sodium: 235mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 25mg

Find it online: https://www.simplysissom.com/pumpkin-protein-muffins-with-chocolate-chips/