Print

Wholesome Pumpkin Protein Muffins with Chocolate Chips

pumpkin protein muffins - featured image
Print Recipe

Moist, subtly sweet pumpkin protein muffins with melty chocolate chips, perfect for a quick, nourishing breakfast or snack.

Ingredients

Scale
  • 1 cup pumpkin puree (canned or homemade)
  • 2 large eggs, room temperature
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup unsweetened almond milk or any milk of choice
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour or oat flour for gluten-free option
  • 1/2 cup vanilla or unflavored protein powder (whey isolate preferred)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/3 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, and vanilla extract until smooth and slightly glossy, about 2-3 minutes.
  3. In a separate bowl, sift or whisk together whole wheat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. A few small lumps are okay.
  5. Fold in the mini chocolate chips gently, reserving a few to sprinkle on top if desired.
  6. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 20-22 minutes. Start checking at 18 minutes by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  8. Remove muffins from oven and let cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

Use a smooth whey isolate or high-quality plant-based protein powder to avoid gritty texture. Do not overmix the batter to keep muffins tender. If batter is too thick, add a splash more almond milk. Check muffins early to avoid overbaking. Sprinkle extra chocolate chips on top for a bakery look. Muffins store well at room temperature for 3 days or freeze individually for longer storage.

Nutrition

Keywords: pumpkin muffins, protein muffins, healthy breakfast, chocolate chip muffins, pumpkin spice, quick muffins, wholesome snack

Find it online: https://breezybake.com/wholesome-pumpkin-protein-muffins-with-chocolate-chips-easy-healthy-recipe/