Nothing says fall quite like pumpkin spice and these pumpkin protein muffins are the perfect way to kick off the season. Soft and fluffy with chocolate chips throughout, they taste like a treat but pack a nutritious boost from protein powder and Greek yogurt. Whether you’re fueling up before a workout or grabbing a snack between pumpkin patch adventures, these muffins are a simple, satisfying way to celebrate autumn.
INGREDIENTS
2 eggs
1 can pumpkin puree, 15oz
1/4 cup milk
1/3 cup plain Greek yogurt
1 tsp vanilla extract
3/4 cup whole wheat flour
1/2 cup + 2 tbsp vanilla protein powder
1 tsp baking soda
1½ tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
1 tsp pumpkin pie spice
1 tsp ground cinnamon
2 tbsp olive oil
½ cup mini chocolate chips
Muffin cups
DIRECTIONS
Preheat the oven to 350°F. In a large mixing bowl, whisk together eggs, Greek yogurt, and canned pumpkin. Whisk until smooth.
Whisk in milk and vanilla extract.
Add all of the dry ingredients into the bowl except the chocolate chips. Stir until combined (be sure to whisk all of the flour clumps out of the batter).
Fold in the olive oil and mini chocolate chips mix until smooth.
Place muffin cups into your muffin pan and spray heavily with cooking spray (protein powder is sticky when it bakes. This is a MUST!). Use a 1.5 tbsp cookie scooper and put 2 scoops of muffin batter into each liner
Top each muffin with more chocolate chips before baking.
Bake for 25-28 minutes or until a toothpick comes out clean. The tops will brown a bit; this is also due to baking protein powder.
Enjoy!
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