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Wholesome and simple pumpkin protein muffins made with oats, Greek yogurt, vanilla protein powder, and loaded with chocolate chips. These tender, moist muffins are rich in cozy spices and offer about 10 grams of protein per muffin, perfect for a quick snack or breakfast.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 cup old-fashioned oats (100g oat flour)
  • ½ cup vanilla-flavored protein powder (60g)
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch salt
  • ½ cup dark chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F and position the rack in the middle; grease a 12-cup muffin tin or line with paper liners.
  2. Place pumpkin puree, Greek yogurt, eggs, oats, vanilla protein powder, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt into a blender in that order.
  3. Blend starting on medium, then increase to high and blend about 45 seconds until batter is silky-smooth with no visible oat bits.
  4. If using plant-based protein powder and batter is too thick, stir in 2–3 tablespoons water to loosen it.
  5. Pour batter evenly into the muffin cups, filling each about ¾ full.
  6. Sprinkle dark chocolate chips on top of each filled muffin cup or fold them into the batter before filling, if preferred.
  7. Bake at 350°F for 22–25 minutes, beginning to check for doneness at 22 minutes.
  8. Insert a toothpick into the center of a muffin; when it comes out clean or with a few moist crumbs, remove muffins from oven.
  9. Let muffins cool in the pan to room temperature before removing to keep their shape intact.

Notes

Weigh protein powder for best results; recipe uses about 60 grams (½ cup)., For vegan or dairy-free options, use plant-based vanilla protein powder, dairy-free yogurt, and substitute eggs with flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, rested 5 mins). Expect denser muffins with possible longer bake time., Add-ins such as chopped nuts, maple syrup, honey, or peanut butter swirl can customize flavor and texture., Store cooled muffins in airtight container in fridge up to 5 days, or freeze up to 2 months; thaw overnight in fridge or a couple of hours at room temp., Reheat in microwave for 15–30 seconds or oven/toaster oven at 300°F for 8–10 minutes to restore crisp edges.

Nutrition

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