High-Protein Pumpkin Chocolate Chip Muffins

If you are looking for a healthier fall snack, you have come to the right place! I will be making these weekly until winter!

High-Protein Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• ¼ cup maple syrup or honey (optional, for sweetness - I use sugar free maple syrup)

• ½ cup vanilla protein powder (or unflavored if preferred)

• 1 cup oat flour (or finely ground oats)

• ½ cup almond flour (or whole wheat flour)

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)

• ½ tsp ground cinnamon

• ½ tsp salt

• 1 tsp vanilla extract

• ⅓ cup plain Greek yogurt (or cottage cheese for extra protein)

• ⅓ cup chocolate chips (dark chocolate for healthier option - I use Lily's milk chocolate or semi-sweet chocolate style no sugar added backing chips)

• Optional: 2 tbsp flaxseed meal or chia seeds for added nutrition

  
  

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin. I prefer muffin liners.

2. Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, Greek yogurt (or cottage cheese), maple syrup (if using), and vanilla extract until smooth.

3. Combine Dry Ingredients: In a separate bowl, whisk together the oat flour, almond flour, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

4. Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix. Stir in the chocolate chips.

5. Spoon into Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ of the way full.

6. Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. The tops should be slightly golden.

7. Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

   
   

These muffins are a great source of protein, thanks to the protein powder, Greek yogurt (or cottage cheese), and almond flour, making them perfect for a quick breakfast or post-workout snack! I fill my muffin tin full, making approximately 12 muffins.

Here’s an estimate of the nutrition facts per muffin for your high-protein pumpkin chocolate chip muffins:

• Calories: 90.9

• Protein: 5.92g

• Carbs: 9.08g

• Fat: 4.17g

  
  

This gives you a nice balance of protein, healthy fats, and relatively low calories, making these muffins a great snack or breakfast option! ​